Avocado Soup (Cool, Creamy & Refreshing!)

This Avocado Soup is perfect when the summer heat hits and you can't bear to turn on the stove. It's naturally creamy, cool, and packed with flavor from cucumbers, lime, and herbs. Plus it's made in minutes with zero cooking required! It's perfect for entertaining or when you're craving something light, quick, and healthy.

It's also naturally vegan, gluten-free, and loaded with healthy fats and hydrating ingredients. It's a perfect starter for a summer dinner party or for a light lunch that tastes just as gorgeous as it looks.

Why You'll Love This Avocado Soup

• Quick & easy - Just blend and serve!
• Perfect for hot weather - Cold soups like this one are made for summer days.
• Naturally healthy - Avocados and cucumbers offer nutrients, fiber, and hydration.
• No cooking required - Keep your kitchen cool while still enjoying something delicious.
• Customizable - Add spice, toppings, or creamy extras to make it your own.

Ingredients You'll Need

Here's what you'll need to make this cool and creamy avocado soup:

• 4 ripe avocados - Make sure they're soft and ready to blend.
• Chicken or vegetable broth - This helps thin the soup and add flavor.
• 2 large cucumbers, peeled and chopped.
• Juice of 1 fresh lime - For brightness and acidity.
• ¼ cup fresh cilantro leaves - You can substitute the cilantro with parsley if you're not a fan. Chop a little more for garnishing if you like.
• 1 small jalapeño (optional) - Use more or less depending on your heat preference.
• Salt and freshly ground black pepper, to taste
• Cherry tomatoes, quartered - For topping
• Drizzle of extra-virgin olive oil, for garnish

Tip: Use cold cucumbers and chilled avocados if you intend to serve it cold versus room temperature.

How to Make Avocado Soup

Making this soup is as easy as it gets. You'll be enjoying it in under 10 minutes!

1. Prep your ingredients: Scoop out the avocado, chop the cucumber, zest and juice the lime, and remove the seeds from the jalapeño if using.
2. Blend: Add the avocado, broth, cucumber, lime juice, cilantro, jalapeño, salt, and pepper to a high-powered blender. Blend until smooth and creamy.
3. Taste and adjust: Add more lime juice, salt, or pepper as needed. You can also add a little more broth or water to thin it out, if you prefer.
4. Chill (optional): While it's ready to serve right away, chilling it for 30 minutes can enhance the refreshing flavor.
5. Serve: Pour into bowls and top with cherry tomatoes, a drizzle of olive oil, and a little extra chopped cilantro (optional).

Expert Tips

• Use perfectly ripe avocados for a smooth texture and the best flavor.
• Don't skip the lime juice as it really helps to balance the richness of the avocado.
• If your soup is too thick, thin it with cold water or a little more broth.
• For leftovers or if you're not able to serve it within an hour, press plastic wrap directly onto the soup's surface before refrigerating to prevent browning.
• If you're serving the soup chilled, chill your bowls before serving, too!

Variations & Add-Ins

This recipe is a blank canvas! Try these tasty tweaks:

• Add coconut milk, Greek yogurt, or a little sour cream for a richer, creamier texture.
• Blend in a handful of spinach for an extra nutrient boost.
• Top with toasted pepitas, microgreens, or diced mango instead of the tomatoes.
• Skip the jalapeño if you don't want the spice.
• Make it a heartier meal with grilled shrimp. You can set a few shrimp on top of the soup or serve a skewer on the side.
• Add a clove of garlic, green onion, or a dash of cumin.

What to Serve with Avocado Soup

This soup pairs well with all kinds of summer dishes! Serve it with:

• A fresh green salad or cucumber-tomato salad
• Grilled proteins like shrimp, tofu, or chicken
• A slice of crusty bread, flatbread, or pita chips
• As a starter for a Mexican-themed meal

Storage & Make-Ahead Tips

• Store in an airtight container for up to 2 days in the fridge.
• To prevent browning, press plastic wrap directly onto the surface of the soup.
• This soup is not ideal for freezing as the texture changes significantly.

FAQ About Avocado Soup

Can I make avocado soup ahead of time?
You can, but it's best served the same day and ideally within an hour. It will keep for up to 2 days with proper storage, so as long as you make sure to keep plastic wrap directly on the entire surface of the soup, it should be just fine.

Can I serve this soup warm?
Avocado soup is best served cold as a refreshing summer dish.

Is avocado soup healthy?
Absolutely. It's full of healthy fats, fiber, and vitamins, and it's both vegan and gluten-free!

Can I skip the cilantro?
Yep, and parsley is a good substitute, or you can leave out herbs altogether.

This creamy avocado soup is proof that simple ingredients can create something truly special. It's no more difficult to make than a simple smoothie yet it looks absolutely gorgeous and tastes delicious, too!

And if you're looking for more summer soup ideas, don't miss our quick summer gazpacho recipe, Italian minestrone soup, or this tomato bisque with hatch chiles!

Continue to Content

Avocado Soup

Yield: 6

Prep Time: 10 minutes

Total Time: 10 minutes

Serve this simple Avocado Soup chilled or at room temperature.

Print

Ingredients

• 1 cup chicken broth
• 2 large cucumbers, peeled and seeded
• 1 lime, zested and juiced
• 4 medium avocados
• ¼ cup cilantro, plus more for garnishing
• 1 jalapeño, seeded (optional)
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• 1 cup cherry tomatoes, halved
• Extra-virgin olive oil, for drizzling

Instructions

1. Place all the ingredients except tomatoes into a high-powered blender. Blend it until it's very smooth, about 45-60 seconds.
2. Top with the tomatoes, more chopped cilantro (optional), and a drizzle of high-quality olive oil. Serve immediately or chill for 30 minutes before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 550mgCarbohydrates: 11gFiber: 5gSugar: 3gProtein: 3g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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