This recipe for Chilled Avocado Soup, that I developed for Mealthy.com is a rich and creamy soup is reminiscent of guacamole. Just a bit of light seasoning lets the avocado and cucumber flavor shine through. Cucumber adds a bright fresh note, while the avocado makes it naturally rich and creamy. It’s so easy to whip up, it’s perfect for everything from weeknight dinners to entertaining. The taste profile is so unique…creamy, rich, light and refreshing all at once. The pepitas on top add a nice crunch. Fabulous as a first course or light lunch or dinner. Top with crabmeat or diced cooked shrimp for a heartier dish.
Chilled Avocado Soup
Prep Time
15 mins
If you like guacamole, you're gonna love this soup!
Course:
Soup
Cuisine:
Mexican
Keyword:
avocado
Ingredients
- 3 ripe avocados, halved and pitted
- 1 cucumber, peeled, seeded, and chopped
- 2 green onions, coarsely chopped
- 1/4 cup loosely packed cilantro leaves, plus more to garnish
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- 1 14 ounce can coconut milk
- 3 tablespoons lime juice
- 1/4 cup pepitas
Instructions
-
Scoop flesh from avocado into a blender pitcher; add cucumber, green onion, cilantro, garlic, cumin, and salt. Pulse until blended.
-
With processor running, slowly stream coconut milk into the mixture; add the lime juice and continue to blend until smooth. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
-
Ladle into bowls and garnish with pepitas and additional cilantro to serve.
