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.
Tickled Red
That looks scrumptious! Avocado lover boy over here will be drooling when he gets back from Cali 😀
Julia {The Roasted Root}
MMMM.....avocadooo......avocado in a cool refreshing soup while it's toasty outside. Perfect for this weather and perfect because avocados are awesome!
Erika {In Erika's Kitchen}
Oh yes. This is what I want for lunch pretty much every day this summer.
Dara (Cookin' Canuck)
Thanks, Erika. I completely agree. 🙂
Casey from Kitchen PLAY
This sounds amazing. Cool, refreshing, velvety. Is there anything that avocados can't do?
Dara (Cookin' Canuck)
Thanks, Casey. I don't think so! Avocados are a wonder ingredient.
Heather @ Farmgirl Gourmet
Gorgeous Dara! Love this recipe.
Dara (Cookin' Canuck)
Thanks, Heather. I happily polished off the leftovers today.
HeatherChristo
This is really beautiful Dara! I love that you used coconut milk. Very creative!
Dara (Cookin' Canuck)
Thanks, Heather! I've had great success using coconut milk in my favorite chilled soups. It works really well with asparagus and zucchini soups as well.
Carolyn
I heart avocados...and they heart my heart! Avocado soup rocks, but I never thought of doing it with coconut milk. Love it.
Dara (Cookin' Canuck)
Thanks, Carolyn. The coconut milk adds a really nice added level of flavor to the soup.
Brian @ A Thought For Food
I'm impressed that you were able to make this avocado soup look pretty! Seriously, this looks really delicious and refreshing!
Dara (Cookin' Canuck)
Thanks, Brian. I take that as a huge compliment from you. But quite honestly, the color of the avocados did all the work for me!
Meeta
This looks simply divine. I really enjoy cold soups and this is totally bursting with flavors. I am a sucker for avocados and coconut milk - so really love this combination.
Dara (Cookin' Canuck)
Thanks, Meeta. The avocados and coconut milk work really well together, and I can't tell you how refreshing this was on a 95 degree day!
Lauren
This sounds so yummy! LOVE avocados in everything!
Dara (Cookin' Canuck)
I feel the same way, Lauren. They really do make everything better.