Name: Chilled California Avocado Soup with Coconut Milk Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 82 min
Ingredients: 2 teaspoons olive oil; 1/2 medium yellow onion (finely chopped); 1/2 large jalapeno pepper (seeds & membranes removed (if desired), and minced); 2 cloves garlic (minced); 1 tablespoon minced fresh mint leaves; 3 California avocados (peeled and cut into eights); 1/2 teaspoon kosher salt (plus more to taste); 1/2 teaspoon freshly ground black pepper (plus more to taste); 2 1/2 cups vegetable broth; 1/3 cup lite coconut milk; 1/3 cup diced tomatoes (optional)

Don't knock it until you've tried it! This tasty chilled avocado soup is perfect for a light lunch on a hot summer day.
Chilled California Avocado Soup with Coconut Milk Recipe

Last week, Kristen of Dine and Dish and I asked you to save the date for a California Avocado 4th of July Blast. From June 27th through July 4th, we're hosting a link-up party and are hoping you will share your favorite avocado recipes with us for a chance to win some amazing prizes. While you're putting your thinking caps on and slicing open those avocados (check out How to: Prepare an Avocado), I have a chilled avocado soup to share with you, one that highlights the natural creaminess of this sunny fruit.

Whether you're celebrating the 4th of July in the U.S. or Canada Day on July 1st, the blazing heat always comes as a shock as the calendars flip to July. Cool drinks and chilled meals seemed to be the only thing that my body craves this time of year. That's where this simple, chilled soup comes in. On a hot day, there is nothing more refreshing than a cold vegetable soup, such as these asparagus or zucchini ones.

Chilled California Avocado Soup with Coconut Milk Recipe

In each of my chilled soups, I like the fresh taste of the vegetable to shine through, and I avoid masking the natural texture by leaving out heavy creams. In this case, I pureed the avocado with some vegetable broth, as well as some simple aromatics. An extra layer of flavor and a touch more creaminess is achieved with a smidgen of coconut milk.

Given the buttery nature of avocados, this soup is rich and satisfying. I suggest serving it in small portions as an appetizer.

The recipe:
Heat the olive oil in a large sauce pan set over medium-low heat. Add the onion and jalapeno pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes. Stir in the mint. Let the mixture cool slightly.

Chilled California Avocado Soup with Coconut Milk Recipe

Place the avocados in a food processor or heavy-duty blender, along with 1 ½ cups vegetable broth. Pulse until finely chopped.

Chilled California Avocado Soup with Coconut Milk Recipe

Add the remaining broth, along with the onion mixture, salt and pepper. Blend until smooth.
Pour the soup into a medium-sized bowl and stir in the coconut milk.

Cover the soup and refrigerate for at least 1 hour. Serve chilled, garnished with some diced tomatoes (if desired).

Chilled California Avocado Soup with Coconut Milk Recipe

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Chilled California Avocado Soup with Coconut Milk Recipe

Don't knock it until you've tried it! This tasty chilled avocado soup is perfect for a light lunch on a hot summer day.

4.67 from 3 votes

Print Pin Rate

Course: Soups

Cuisine: American

Keyword: Avocado Soup, Chilled Soup

Prep Time: 10

Cook Time: 12

Chilling Time: 1

Total Time: 1 22

Servings: to 6

Calories: 293kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 teaspoons olive oil
½ medium yellow onion finely chopped
½ large jalapeno pepper seeds & membranes removed (if desired), and minced
2 cloves garlic minced
1 tablespoon minced fresh mint leaves
3 California avocados peeled and cut into eights
½ teaspoon kosher salt plus more to taste
½ teaspoon freshly ground black pepper plus more to taste
2 ½ cups vegetable broth
⅓ cup lite coconut milk
⅓ cup diced tomatoes optional

Instructions

Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and jalapeno pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes. Stir in the mint. Let cool slightly.
Place the avocados in a food processor or heavy-duty blender, along with 1½ cups vegetable broth. Pulse until finely chopped.
Add the remaining broth, along with the onion mixture, salt and pepper. Blend until smooth.
Pour the soup into a medium-sized bowl and stir in the lite coconut milk.
Cover the soup and refrigerate for at least 1 hour. Serve chilled, topped with diced tomatoes (if desired).

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post is sponsored by the California Avocado Commission. In addition, they supplied me with some gorgeous avocados to use for this recipe. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.