I have a couple of Avocado Soups that I make in Hot Weather. This is one of them. The other is also an amazing cold soup – Avocado and Celery.
This recipe has a little hit of sweet chilli amongst the familiar tastes of garlic, coriander and lemon. It is an easy soup, not pureed (although you can if you want to), but the ingredients are chopped finely and pulled together with some stock. Make it early in the day for the afternoon or evening – this allows time for flavours to develop.
Have a look at other cold soups too. Try Minty Cucumber Yoghurt Soup, Quick Cucumber and Tomato Cold Soup, Chilled Beetroot Soup, and Cream of Asparagus Soup. Here is how to make a range of easy cold soups in Summer.
You might also like all Avocado recipes here. Or check out Cold Soup recipes. Take some time to explore our easy Mid Summer recipes. Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
Beautiful Cold Avocado Soup
2 avocados, very ripe (almost over-ripe)
2 – 3 cup or more light vegetable stock, to achieve desired thickness
1 clove garlic, crushed
1 Tbslpn sweet chilli sauce
1 Tblspn finely chopped red onion
sea salt and freshly ground black pepper
roughly chopped coriander leaves
Make 3 hours in advance to allow time for the flavours to develop.
Mash the avocados to a pulp, add the stock, lemon juice, sweet chilli sauce, garlic, onion and salt and pepper. Add enough stock until you get the thickness you desire. It can be semi-thick or more like a light broth. Your choice.
Chill in the refrigerator. Garnish with a dollop of yoghurt, and sprinkle with coriander and diced tomato