The creamiest cold soup you’ve ever had.
Gazpacho has earned a world wide reputation for being the “cold soup”. But, this style of soup works really well for other fruits and veggies besides tomatoes. In this avocado soup some of the same elements are at play, albeit with some different flavors. This soup is much creamier than most gazpachos, but it’s served cold or room temperature for a similar effect.
The base of this soup is some heavy cream and it really makes this emulsion come out silky, rich, and very fulfilling. But, I sometimes use half cream and half milk and it comes out delicious so you can cut down on the fat in this recipe pretty easily.
You’ll need to fry up some onion and let it cool before adding it to the blender with the other ingredients. The 1-2 cloves of garlic in this soup are raw, but you can add it to the onion during cooking if you want a little less of the in-your-face flavor that garlic brings to the table.
Add all this along with some cilantro, diced avocados, lime juice, and some vegetable broth and run it through the blender until it’s smooth and creamy. Then for the my favorite part: the toppings!
Adding some hot sauce, some more cilantro, and some cotija cheese on top creates the perfect balance of flavors. You can also add some corn chips, too, for a bit of crunch. Some croutons would also be wonderful with this soup.
You might assume with the onion, garlic, and avocado that this soup might taste like guacamole, but you’d be wrong. Instead it’s fresh tasting, green, creamy, and very refreshing all around. It’s a really tasty side, but can also be a lunchtime meal in itself.
Avocado soup has become one of my all time favorites since it’s vegetarian and easy to make which means it’s ideal for when company comes over. But, whenever you want something really tasty with minimal effort this is a recipe you can rely on.
20m prep time
6m cook time
- 1 tablespoon vegetable oil
- 1/2 medium onion, diced
- 1-2 cloves garlic, finely minced
- 3 cups vegetable broth
- 1 cup heavy cream
- juice of 1 lime
- 1/2 cup fresh cilantro, plus extra for serving
- 1/2 jalapeño, seeded and chopped
- 1/2 teaspoon ground cumin
- salt to taste
- 4 avocados, pitted and peeled
- 1/2 cup cotija cheese, crumbled
- hot sauce to taste
- corn chips for serving
- Heat oil over medium heat in stockpot or skillet. Add onions and cook for 5-6 minutes. Remove to bowl to cool.
- Add cooled onions, garlic, vegetable broth, cream, lime juice, cilantro, jalapeño, cumin, salt, and avocados to blender. Pulse until smooth.
- Serve immediately or allow to chill in refrigerator for up to 3 hours before serving. Garnish with cheese, hot sauce, and cilantro to serve, with chips on the side.
Recipe adapted from Delish.