Chilled Avocado Soup

Name: Chilled Avocado Soup
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 ripe avocados (about 400 g); 1 large cucumber (about 300 g), peeled and chopped; 200 g plain curd or Greek yoghurt; 400 ml cold vegetable stock or water; 3 tablespoons lime juice; 1 small green chilli, deseeded; 1 garlic clove; 20 g coriander, plus extra to serve; 1 teaspoon fine salt; ½ teaspoon black pepper; 1 tablespoon olive oil, to serve

This sits somewhere between gazpacho and a savoury smoothie: cold, thick, sharp with lime, and it takes fifteen minutes of actual work.

The chilling is not optional. Served cool rather than cold it tastes heavy and slightly waxy.

MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026

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Bowl of chilled green avocado soup topped with a swirl of yoghurt, olive oil and coriander

Prep

15 min

Cook

No cooking

Total

15 min

Servings

Difficulty

Easy

Cuisine

Mediterranean

Vegetarian
No cooking
Gluten-free

Ingredients

Instructions

1
Blend the cucumber, chilli, garlic, coriander and half the stock until completely smooth.
2
Add the avocado, curd, lime juice, salt and pepper and blend again for a full minute.
3
Pour in the remaining stock and blend briefly to combine. It should coat a spoon but still pour.
4
Taste and adjust — cold food needs more salt and acid than warm food, so it will take more lime than you expect.
5
Chill for at least 2 hours. Serve in cold bowls with a swirl of olive oil, extra coriander and cracked pepper.

Recipe tips

Season after chilling as well as before. Cold dulls salt and acid noticeably.
Peel the cucumber. The skin gives the soup a slightly bitter, khaki tone.
For a vegan version use 200 g of thick coconut yoghurt and add an extra squeeze of lime.
Ice cubes in the blender speed up chilling but thin the soup — use less stock if you go that way.

Nutrition (approximate)

Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.

Calories: 240 kcal
Protein: 6 g
Carbs: 14 g
Fat: 19 g
Fibre: 8 g

Storage

Keeps one day covered in the fridge. The surface darkens slightly; whisk before serving. Do not freeze.

Frequently asked questions

Can this soup be served warm?

No. Heating avocado turns it bitter and dull. This is a cold soup by design.

How far ahead can I make it?

Up to a day, kept covered and cold. Add the lime and salt again just before serving to wake it back up.

What do I serve with it?

Toasted bread, a few prawns or chickpeas on top, or a spoon of chopped tomato salsa for texture.

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