Cold Avocado Soup

This Cold Avocado Soup is creamy and incredibly refreshing. Living somewhere in the world between guacamole and gazpacho, it’s a wonderful light meal or starter on a hot day.

Guys, there is snow in the forecast today.

Snow.

On March 25th.

Inside this makes me want to kick and scream like a whiny little brat child in the toy aisle of Target. “But whhhyyyy can’t spring just get itself together already??!!”

Outwardly, I’m still maintaining an adult like composure to the situation.

If we get snow in April though, all bets are off.

Turning 31 in that month is trauma enough.

So I’m just pretending like this isn’t actually happening.

Kinda like I pretended pizza is paleo, fro-yo is healthy because of all the probiotics in it (duh) and a small doesn’t count when it comes to McDonald’s fries this weekend.

In my head there are leaves on the trees, it’s 90+ degrees outside and a chilled avocado soup is a perfectly reasonable meal.

If you’re a fan of refreshing soups when it’s hot out be sure to try my Chilled Cherry Fennel Soup or this Cucumber Gazpacho.

Why I Love Avocado Soup

Healthy: This vegan soup is packed with healthy fats. Not only are they good for you, they also make the soup incredibly satiating.

Quick & Easy: No fancy tools required! You can literally make this chilled soup in just a couple of minutes in a blender.

Aren’t blender soups the best? For the winter months, I love this easy potato pumpkin blender soup.

Great for Warmer Months: Because who wants to turn the stove on and eat hot soup in the middle of summer?!

Chilled Avocado Soup Ingredients

• avocado – you really need a ripe one, so if you have avocados that haven’t reached that point yet, let them sit on counter a few days until they soften up. Or, if you’ve been smart enough to keep frozen avocado on hand, that’s perfect for this recipe too.
• green chili pepper (aka a jalapeño)
• non-dairy milk of choice – I prefer unsweetened almond for this recipe.
• vegetable broth or stock
• fresh cilantro
• 1 garlic clove
• juice of 1 lime
• salt & pepper to taste
• water as needed for desired consistency

How to Make Cold Avocado Soup with Almond Milk

Add all of the soup ingredients into a blender and blend until it’s smooth.

If you find that it’s a little too thick for your liking, add water a little bit at a time until it thins out.

Transfer to a bowl or container and refrigerate. Serve once chilled.

Topping Ideas and Variations

Here are some popular options to add as toppings or a couple of variations if you want to try something different.

Protein: Add rotisserie chicken, cooked shrimp, or fish. You can also sprinkle fresh bacon bits or prosciutto on top.

Greek yogurt: Swap the almond milk for greek yogurt if desired.

Cheese: Top with feta, parmesan, or your other favorite.

Seeds: For a little crunch add sunflower seeds or pepitas.

Avocado: Dice up an avocado on top as an appropriate garnish!

Herbs & Spices: Add more cilantro for flavor or red pepper flakes for a little kick. If pico de gallo is your thing, add some of that too! Microgreens are another great addition. They make anything bother prettier (like this Thai pea soup) and more nutritious! You can easily grow your own sprouts/microgreens at home too!

Storing Instructions

You know avocados tend to turn brown fairly quickly. Because of that, this avocado soup recipe makes 2 servings, and my recommendation is to try to eat it within the first 24 hours of making it.

Also, because of the green color, I would store it in an air-tight mason jar, or a glass container with a tightly fitted lid.

Can you freeze avocado soup?

Yes!

After you have finished blending, transfer it to a freezer-safe container or bag — our guide to freezing soups has a great run-down on the best options.

Thaw it overnight in the refrigerator or at room temperature for a couple of hours, then serve.

Could you make this avocado gazpacho warm instead?

You could but be very careful to not overheat it. Warm it on the stovetop over very low heat just until it’s warm throughout. Do not let it boil.

I used to think warm avocados sounded weird but then I experimented with these stuffed grilled avocados and loved them so it’s worth a try with this soup!

More Easy Soups, Stews, and Chili To Try

• Easy Homemade Roasted Tomato Soup
• Wild Mushroom Soup
• Thai Buttercup Squash Soup
• Creamy Garlic Brussels Sprout Soup
• Reuben Soup

 *This post was originally published March 2013. Photography, text and recipe were updated March 2022.