This Avocado Soup is chilled? YES! And it’s absolutely delicious! Thick, creamy, and a little spicy, I could eat this soup all day! I love avocados!
I’ve been searching for a summer soup; you know, a soup that would possible to eat on a 100 degree day. And this is the one. Not only does it taste good, it’s served at room temperature or colder, so there’s no danger of over heating!
A gazpacho is a chilled soup, made of blended, uncooked vegetables. And while this soup is cold, it’s not technically a gazpacho because not all the vegetables are raw.
And is an avocado a vegetable?
Let’s talk about the process!
How to Make Avocado Soup
The first thing is to make sure all your ingredients are prepped. This is important, not because it’s a time sensitive recipe, but we want to make sure nothing is hot. For example, if you’re making your own chicken broth, we have to give it time to cool.
Saute your onion and chile in Chef Shamy Garlic Butter until soft. This is a crucial step. It brings out so much flavor, and keeps the soup from being bland. Avocados generally need a lot of seasoning, so don’t skimp on the salt, pepper, or cilantro.
Once everything is prepped, blend it together. You can use a blender or a food processor. It doesn’t matter, as long as your soup is completely smooth.
After that, you can serve your soup right away, or let it sit in the fridge for a few hours to let the flavors marry further. Just know that no matter how much lemon juice you put in it, the avocados will brown slightly if you let it sit.
We topped our avocado soup a little dab of creme fraiche. This is kind of specialty item, so if you don’t have it in your kitchen, don’t stress. Use sour cream instead. You can also garnish with a little fresh cilantro.
Grab a few little crostini and dip them in the soup. That was the most delicious way, in my opinion. And feel free to make those crostini into Garlic Bread! That will just amp up the flavor even more!
- 3 T Chef Shamy Garlic Butter
- 1 cup diced onion
- 1 serrano chile, stemmed, seeded, and diced
- Salt and pepper, to taste
- 4 ripe avocados, pitted, and peeled
- 2 cups chicken broth
- ¼ cup fresh lemon juice
- ¼ cup chopped fresh cilantro leaves
- 2 cups water
- Creme fraiche or sour cream, for garnish
- Crostini, to dip
- In a medium skillet, melt Garlic Butter over medium heat. Add diced onion, and chile. Salt and pepper to taste. Saute until soft.
- Add saute to a food processor or blender. Add avocados, chicken broth, lemon juice, cilantro, and water, and blend until smooth.
- Taste and add more salt and pepper as needed!
- Serve or let sit in the fridge for an hour or two.
- Top with creme fraiche or sour cream, and serve with little crostini for dipping.