This Chilled Avocado Soup is both nutritious and tasty. It is also so ridiculously easy to fix and so utterly refreshing that it is an instant shoo-in soup recipe that belongs in your hot weather menu rotation.
With only seven ingredients (nine, if you count the salt and pepper) this soup is nourishing and flavorful. And a true godsend for a blisteringly hot day. Gather your ingredients, process them in the blender, chill, garnish and you’re good to go. Way too easy not to make it, love it and put it on repeat!
The Chilled Avocado Soup is just one in a series of avocado recipes that I am sharing. Because why, oh why, limit yourself to fixing always the same old, same old Guacamole? Not that there is, or ever will be, anything wrong with that, of course. By the way, I fix it every week because it’s healthy and yummy in my tummy. Hubby and I have fights over who is getting the “bigger half” of the guacamole every single time.
But, man! It’s just that avocado is such a versatile fruit that I don’t want you to ever miss out on enjoying it in different ways.
If that isn’t enough to get your attention, avocado boasts many health benefits.
With that said, please take the time to look at our other summer-ready avocado recipes: Avocado Mousse, Stuffed Avocados Three Ways, Avocado Ice Cream and Avocado Panna Cotta. As you may recall, all these are part of that aforementioned series of recipes featuring avocado as the star ingredient. Check them out, fix them, enjoy because we made them real easy, calling for a small number of ingredients. They are also extremely summer-friendly to boot! There is no reason in this universe, or any alternate version of it, not to prepare them and have them on repeat. So, we will be seeing you around for more recipes, guys.
Chilled Avocado Soup
Ingredients
- 2 avocados
- 3 cups mineral or seltzer water plus maybe more for thinning the soup, if needed
- 1 lemon juiced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup jicama, for garnish peeled and shredded
- 2 tbsp capers, for garnish
- 1/3 cup alfalfa, beet or broccoli sprouts, for garnish (optional)
Instructions
- Scoop the flesh out of the avocados and place it in the blender with the mineral water, lemon juice, olive oil and salt and pepper. Blend until smooth.
- Chill in the fridge for at least one hour, ideally two. Garnish with the rest of the ingredients and serve chilled.
Now, let me say good-bye with a funny Mexican food meme!
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