Looking for a cold soup alternative to gazpacho? This Cold Avocado Soup is packed with flavor and satisfying enough as a meal all on its own. It will only take you minutes to prepare and doesn’t require turning your oven on… Summer heaven!
(This recipe for Chilled Avocado Soup was originally posted in August 2009, but was updated with new photos in 2018).
There’s not a whole lot that’s better than a nice cold bowl of gazpacho in the middle of summer. BUT (and that’s a very big but!), unless we’re talking absolute peak tomato season, I’d almost always choose an avocado over a tomato. Making mediocre tomatoes into a gazpacho is only meh and I’d so much rather whip up something like this cold avocado soup. Easy to prepare (legit 10 minutes!), this is one soup you don’t even have to go near your oven or stove to enjoy, making it the perfect summer (or “hello, I’m feeling quite lazy tonight” dish). It’s ridiculously satisfying all on its own, though I wouldn’t turn down a slice of nicely toasted bread if it was served along with this soup. Can we just go ahead and call that deconstructed avocado toast?
I’m pretty sure avocado is on my top 10 foods of all time list, so the fact that I can eat an entire soup made of avocado is basically a dream come true to me.
CHILLED AVOCADO SOUP RECIPE
Like I mentioned above, this soup takes 10 minutes to prepare. There are literally three steps: blend, chill, and serve. OK, so you need to prep a couple vegetables, but since they’re all going in the blender, you don’t have to worry about how they look or take too much time. Peel and pit your avocados (I recommend using one whole avocado plus one half), roughly chop the cucumber, and roughly chop the jalapeño. Peel a clove of garlic (unless you’re totally lazy like me and purchase pre-peeled garlic), squeeze some lemon juice, and get your buttermilk out of the fridge and salt and pepper out of the cabinet. Then put everything in the blender and blend until smooth. It should take you about 10 minutes.
Pop the soup in the fridge to chill for about 30 minutes and then pour it into bowls and add any garnishes you want.
Does dinner ever get any easier than that? Oftentimes, soup doesn’t totally satisfy me and I’m left craving more if I eat a bowl of soup for dinner. But because the avocados are packed with healthy fats (and are so amazingly delicious), this soup makes a dreamy meal for me. I’m sure the buttermilk doesn’t hurt either. And the jalapeño helps give the cold avocado soup just a little bit of a kick. Of course, you can add more in if you want an even bigger kick.
A healthy soup that’s packed with good fats and refreshing cucumber and is ready in 10 minutes? I hope I just made your summer at least a little bit better. Plus, the color of this cold avocado soup is so pretty that it’s also perfect for serving to guests for a summer lunch or dinner party. Note that it would pair beautifully with some cold poached shrimp and white wine. And don’t forget the garlic bread.
And suddenly I’m seriously jealous of any guests you might be inviting to this party. Can I come, too?
While I love this cold avocado soup as a meal, it also makes a delightful appetizer or side dish. This recipe makes two entree-size portions, but if you’re serving it as an appetizer or side, you can certainly get more servings with it.
However you serve it, I hope it makes your summer a little easier and a little more delicious!
What’s your favorite cold soup?
If you’re looking for more delicious summer soup recipes, check out this Chilled Mexican Corn Bisque with Shrimp or this Spicy Clam Chowder with Corn.
Chilled Avocado Soup
Ingredients
- 1 1/2 avocados, peeled and pitted, plus more diced for garnish if desired
- 1 1/4 cup chopped cucumber (from one cucumber), plus more diced for garnished if desired
- 1/2 cup buttermilk
- 1 garlic clove
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp jalapeño pepper, chopped, plus more diced for garnish if desired
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Add avocado, cucumber, buttermilk, garlic, lemon juice, jalapeño, and salt and pepper to blender and blend until smooth.
- Place soup in fridge to chill for at least 30 minutes.
- Serve in bowls with additional chopped avocado, cucumber, and jalapeño for garnish if desired.
Notes
- Recipe adapted from Martha Stewart
- I recommend chilling the bowls you'll be serving the soup in, as well
YUM. and amazing pics! seriously, i’ve heard nothing but good things about that camera and i’m completely jealous that you’re testing one out.
This sounds so good! I recently taught myself how to cut an avocado the “right” way and I will say, it’s so much easier just to tear into it 🙂 I’m definitely going to try this – the only chilled soups I like are the really flavorful ones and this sounds like it would hit the spot!
Awesome pictures and recipe! I can’t wait to try this soup. Sounds amazing.
yummy! i loooove avacado.
aaah, i was wondering where you guys went! my google reader didn’t update to your new site! love it 🙂 this soup does sound delicious, and those bacon wrapped cherries? scrumptious!
OMG!! This soup was WONDERFUL!!! I had my reservations at first, but after having it in 90 degree plus weather, it was fantastic. Remember to thoroughly chill the soup itself plus the bowls you will be serving it in…it truly makes a difference. If you don’t have buttermilk, remember you can substitute milk and white vinegar…google search the “buttermilk substitutes” for exact measurements. This was a YUMMY summer soup!!!!