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.
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.
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.
Place the avocados in a food processor or heavy-duty blender, along with 1 ½ 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 coconut milk.
Cover the soup and refrigerate for at least 1 hour. Serve chilled, garnished with some diced tomatoes (if desired).
Printable Recipe
Chilled California Avocado Soup with Coconut Milk Recipe
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
- â…“ cup lite coconut milk
- â…“ 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
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.
Lana @ Never Enough Thyme
What a creative use of avocados! Fantastic recipe, Dara.
Dara (Cookin' Canuck)
Thanks, Lana. This one is definitely a keeper! It certainly helps that I had beautiful avocados to work with.
Katrina @ In Katrina's Kitchen
I have always wanted to try a chilled soup- looks like this is the perfect place to start.
Dara (Cookin' Canuck)
Katrina, chilled soups are some of my go-to ways to keep myself cool during the summer. Plus, it's a great way to fit in your veggies.
Aninas Recipes
What a gorgeous recipe. I have to say, the mint kind of surprised me. But when I imagine how this dish must taste like - the fresh minty flavour of SUMMER jumps up in my head! Well done!
Dara (Cookin' Canuck)
Thanks, Anina. The mint does indeed add an extra burst of summer freshness.
Amy
I have a few avocados on the counter right now that need to go in this soup! YUM!
Dara (Cookin' Canuck)
Go to it, Amy! I hope you enjoy it as much as I did.
bridget {bake at 350}
Oh my goodness....total summer perfection! I can *almost* taste it now. Adding it to my grocery list ASAP!
Dara (Cookin' Canuck)
Thanks, Bridget. I hope you enjoy it! The taste is fantastic, plus it's filled with all sorts of healthy fats.
Robyn Stone | Add a Pinch
This looks so refreshing and comforting all in one! And easy! Love this, Dara.
Dara (Cookin' Canuck)
Thanks, Robyn. It really was easy to throw together.
Kristen
Oh my gosh, Dara... these photos are absolutely stunning. I am so excited to use some of my last remaining avocados on this recipe. I can only imagine it is pretty darn incredible!
Dara (Cookin' Canuck)
Thanks, Kristen! I hope you enjoy it. Your gorgeous sliders are next on my list to make.
Cassie
I love the way you used avocados here! They are one of my favorites!
Dara (Cookin' Canuck)
Thanks, Cassie. I was really excited with how well this soup highlighted the taste and texture of the avocados.
Jen @ Savory SImple
Anything with avocado is an immediate winner for me. It's one of my favorite foods!
Dara (Cookin' Canuck)
I agree, Jen. You just can't go wrong with good avocados.
bellini
It does sound refreshing and summery.
Dara (Cookin' Canuck)
Thank you! I had this for lunch the past couple of days and it cooled me off perfectly.