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??!!”

Cold avocado soup in bowls garnished with jalapeño and cilantro.
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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.

Chilled avocado soup in a bowl drizzled with olive oil and garnished with jalapeño peppers, cilantro, salt and pepper.

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.

Avocado gazpacho made in the blender in a bowl with spoons on the side.

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.

Cold creamy avocado soup in a bowl with a spoon.

Can you freeze avocado soup?

Yes!

After you have finished blending, transfer it to a freezer-safe container or bag.

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

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5 from 45 votes

Cold Avocado Soup

Servings: 2 servings
Prep: 30 minutes
Total: 30 minutes
Cold avocado soup.
A refreshing chilled avocado, lime and cilantro soup. Perfect for enjoying on a hot day!

Ingredients 

  • flesh of 1 ripe avocado
  • 1 small green chili pepper, jalapeño pepper
  • 1/2 cup unsweetened almond milk
  • 3/4 cup vegetable broth
  • 1/2 cup fresh cilantro
  • 1 small garlic clove
  • juice of 1 lime
  • salt & pepper to taste
  • water as needed for desired consistency

Instructions 

  • Combine all ingredients in a high speed blender and blend until smooth.
  • Add water a little bit at a time as needed for desired consistency.
  • Transfer soup to a bowl and refrigerate until chilled.
  • Garnish with minced jalapeño, fresh cilantro, coarse salt and pepper.

Nutrition

Serving: 1SERVINGCalories: 293kcalCarbohydrates: 15gProtein: 4gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 12gSodium: 421mgFiber: 7gSugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soups + Stews
Cuisine: American
TRIED THIS RECIPE?COMMENT + RATE BELOW!

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

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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32 Comments

  1. This cold avocado soup is perfect on its own for a filling and refreshing soup, or as a side with a veggie sandwich.

  2. I will try anything avocado and when I saw your soup recipe I knew I had to give it a go. It turned out amazing!Thank you.

  3. I love your recipe for this soup. I live in Singapore so a chilled soup is a great thing in our heat.
    Gina, have you ever tried to make and freeze or do you think that would utterly destroy it?
    Thanks!

    1. Hi Lucy – I haven’t tried freezing this and I’m thinking the avocado might get funky if you do so not totally sure I’d recommend that, sorry!

  4. This soup looks delicious and it’s beautiful! Love that bright green color. I would be all over a bowl of this!

  5. Gina, this looks very tempting, love the idea of combining the avocado with the broth, lime, and coconut milk. I’m giving this five stars and saving the recipe to try later (though I will skip the prosciutto and probably the feta), thanks! We had snow in the past week, too, very late for snow in the Puget Sound region! We also had hail, mist and rain, but I’m not complaining because there was also sun in the mix!

  6. I really want to like chilled soups because so many sound tasty, but I haven’t been able to get on board with them just yet. Which is odd because it’s always hot here!