Spanish-Style Chilled Avocado Soup

This is a silky smooth, filling soup that's perfect for a hot summer night. The Spanish seasonings—cumin, hot paprika, cayenne pepper, and lemon juice—complement the mild flavor of the avocado, and elevate it to an amazing level. A salad on the side makes this a complete meal!

Jump to:

• Summer Is Coming!
• Ingredients You'll Need
• It's Quick and Easy to Make This Chilled Soup
• Make Ahead... But Carefully!
• Eat, Comment, Share, and Follow!
• 📖 Recipe Card
• 💬 Comments

Summer Is Coming!

And that means it's time for chilled soup! This is a great way to make a refreshing meal, with no cooking, for a summer night. Chilled soups can be sweet, made with fruits like peaches or cherries; or they can be savory, like this Avocado soup.

Generally, all you need to make soups like this is a knife to chop the ingredients, and a blender or food processor. Puree everything, pour it into a bowl, and let it chill in the refrigerator for an hour or two. (Yes, you need to plan ahead!)

Ingredients You'll Need

avocados
green onions
garlic
lemon juice
cumin
hot paprika
cayenne pepper
sour cream
chicken stock
cold water
salt and black pepper

It's Quick and Easy to Make This Chilled Soup

The first thing you'll need to do is scoop the flesh out of the avocados. I'm not going to do yet another how-to on how to do that, there are plenty of them out there already. So do a search for "how to peel an avocado", and then come back here.

[Watching cat videos while you learn how to peel an avocado]

You're back! Thanks for not following random links and ending up in some weird corner of the Internet. Here's are my avocados. They don't look very pretty, but they're going into the blender so it doesn't matter.

I've given them a rough chop so the blender doesn't have to work so hard.

Drop them in the blender and crank up the speed. Avocados have a thick consistency, so you're probably going to have to stop a few times to push the chunks down to the blades. Yes, even with a Vitamix!

Here are the rest of the ingredients: green onions, sour cream, chicken stock, spices (cumin, paprika, and cayenne), garlic, and lemon juice.

Drop everything into the blender and do that purée thing again.

Pour the soup into a metal bowl and mix in a cup of ice-cold water. Season to taste with salt and pepper, and put the bowl in the refrigerator for an hour or two.

Serve the soup and add any garnishes you like. Here are some things that would work well.

salsa
chopped cooked shrimp
chopped parsley, mint, or cilantro
Slice the green parts of the onions thinly
Reserve some of the avocado and chop it into small cubes

Make Ahead... But Carefully!

Here's something to know about chilled soups. They aren't cooked, which means that the seasonings are not absorbed into the liquid. The amount of spices in this recipe provides some warmth as a counterpoint to the cool soup.

But if you have leftovers and put them in the refrigerator for the next day, as we did the first time we made it, the spices are absorbed by the liquid overnight, and their flavor is intensified. That nice warmth becomes heat! It was quite a surprise when we tried it the next day. Now, we like a lot of heat, that's not true for everyone.

If you're making this soup to serve to guests the next day, you might want to cut the spices in half. Unless you and your guests enjoy intense flavors.

If you do have some leftover soup and it's too spicy for you, try adding some lemon or lime juice or some sour cream to reduce the heat level.

Eat, Comment, Share, and Follow!

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