This Vegan Chilled Avocado Soup recipe has a hint of heat yet is smooth and creamy, the perfect soup for a warm spring or summer day!
Hello, this is Heather from Kitchen Concoctions and I’m excited to share my recipe for Vegan Chilled Avocado Soup with you. Like many, I grew up eating what I call your typical dinner plate; meat (usually chicken), starch (usually rice or pasta), and a veggie (usually green beans, peas, or a salad), for every single meal. It wasn’t until I was much older that I realized dinner could be so much more, well, interesting.
As I have had the opportunity to travel and try new cuisines, as well as work on my culinary skills, I have really challenged myself to be more adventurous and make dinner time more versatile. Not only do I try to plan an assortment of proteins and side dishes each week, more and more we have been eating vegan and vegetarian, which, if I’m being totally honest, it took quite sometime to convince my fiancé that my meatless concoctions could be delicious and satisfying (in fact, he loves these vegetarian Cajun Red Beans and Rice Burgers!).
But now there are a number of vegan and vegetarian dinners that I make on a regular basis that we absolutely love! One vegan dish that I really like during the warmer months is gazpacho. Gazpacho is a chilled soup usually made with raw fruits and vegetables, primarily tomatoes, that has simple, yet complex flavors.
However, there are many ways you can make “chilled” soup, and this version, Chilled Avocado Soup, is our current favorite. It is smooth and creamy, without the addition of any cream, and has layers of flavor achieved from the spicy jalapeños, earthy cilantro, and fresh lime. This chilled soup would be a great make-ahead appetizer for your next dinner party or, if paired with a salad, a light summer dinner idea.
This vegan Chilled Avocado Soup has a hint of heat yet is smooth and creamy, the perfect soup for a warm spring or summer day!
- 3 avocados, halved, pitted, peeled, and cut into chunks
- 1 ½ cups vegetable broth
- 3 tablespoons fresh lime juice
- 1/4 cup fresh cilantro leaves
- 1 jalapeño, seeded and coarsely chopped
- 1/2 teaspoon each kosher salt and black pepper
- Toasted pepitas
- Roasted chickpeas
- Fresh cilantro
- Drizzle of olive oil or avocado oil
- Combine ingredients in a blender or food processor, and purée until smooth. Cover and refrigerate for at least 2 hours or until completely chilled.
- Pour chilled soup into serving bowls and serve as desired topped with toasted pepitas, roasted chickpeas, fresh cilantro, or a drizzle of avocado oil.
Home Chef Tip: Serve this soup in shot glasses for a fun and delicious party appetizer.
We hope you love this Vegan Chilled Avocado Soup recipe from SoFabFood Contributor, Heather from Kitchen Concoctions, as much as we do. If you enjoyed this recipe, you can find more like it by visiting our Vegetarian section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!