Dive into Jill’s avocado soup recipe, a quick, easy, chilled delight that’s naturally gluten-free. It’s perfect for a refreshing meal, side-dish or snack without the hassle.
I have always lived in areas that were too cold or too desert-like for growing avocados, but I cherish these creamy, oily fruits. Imagine my shock when, some years ago, I found myself in a backyard in southern California where a vast avocado tree towered.
And under that tree lay masses of avocados, unpicked, unloved, scorned (and only appreciated by happy squirrels who needed to stock up on fat, magnesium, and potassium).
“There are just too many avocados on that ugly tree,” said the woman whose house it was. She was annoyed by my stupefaction.
“You could share them, give them away,” I suggested.
She merely shrugged.
I thought of this woman and her tree just the other day. I was standing in the kitchen, wanting to do something original that required little work. On a shelf in front of me sat a forgotten avocado.
It was too mushy to eat, possibly too ripe to be delicious, but I certainly couldn’t throw it out.
Then inspiration hit: chilled avocado soup (I find cooked avocado bitter). I whipped up a soup that was so simple I hesitated to write down the recipe. However, this soup tastes so wonderful, I’ll spread the word. Plus… it only takes around five minutes to make.
What you need to make this creamy avocado soup
- Very ripe or very soft avocado
- Green onion
- Parsley
- Mint leaves or fresh coriander leaves (optional)
- Quark, sour cream, or yogurt
- Vegetable broth
- Curcuma (like turmeric)
- Salt
Do you have a favorite recipe? Why not share it with us? Whether you’ve got traditional Jewish food or anything gluten-free, we’d love to see what you can create.
Submitting your recipes is now easier than ever. Click here for our online recipe submission form.
Chilled avocado soup recipe
Avocado Soup Recipe
A cold and refreshing creamy soup made with avocado.
Ingredients
- 1 avocado (ripe and very soft)
- 1 large green onion or several smaller ones
- Parsley (a handful)
- Mint or coriander leaves (optional)
- 1 cup quark, sour cream, or yogurt (to taste)
- 4 cups vegetable broth
- Curcuma (turmeric)
- Salt
Instructions
- Grind together the avocado, parsley, (mint, coriander), the bulb and the stalks of the green onion(s)
- Pour into a bowl
- Add in the cups of vegetable broth
- Add a cup or more of yogurt, quark, sour cream, or a mixture of all these and stir everything together until the taste is right for you and the texture is still relatively thick
- Top with a little curcuma and add salt to taste
- Chill for a few hours if you want it nice and cold
Notes
Use 2 avocados if you have them.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 167Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 870mgCarbohydrates: 13gFiber: 4gSugar: 7gProtein: 10g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
If you enjoyed this chilled avocado soup, please share it on social media and save it for later on Pinterest.
Will you try this chilled avocado soup recipe?
Wondering what else you can do with those avocados?
Photo Credits:
All photos on this page are either shot by our team or the guest author or stock images from Depositphotos.
Leave a Reply