Two Chilled Avocado Soup Recipes for Summer

Soup Recipes

Two Chilled Avocado Soup Recipes

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What’s better than a chilled avocado soup recipe in the heat of late summer?

TWO chilled avocado soup recipes!

But first, a brief explanation of each recipe with some tips.

Chilled Avocado Soup Recipe #1: Avocado Bisque with Cherry Tomatoes

Though obviously not a true bisque, it has that classic creamy bisque-like consistency. It blends avocados, cream or half and half (sub coconut milk for a dairy-free version), chicken broth, garlic, green onions, summer herbs and seasonings.

But it’s the addition of plump cherry tomatoes that makes it so good. I’m talking about cherry tomatoes that can only be had in late summer, when they’re literally bursting apart with juicy sweetness on the vine. It’s that sweetness that beautifully complements the more savory aspects of the soup.

Also, while you can’t go wrong with herbs like basil, parsley and cilantro, I thought the brightness of mint was the better choice here. 

Chilled Avocado Soup #2: Thai Avocado Soup

Because every time I make a soup I can’t help but to think “Now how can I make a Thai version of this?” (See my recent post for two zucchini soup recipes for another example.)

There’s a few options with this one. Ideally, you want to use fresh lemongrass, kaffir lime leaves and galangal that you’ll mince and then blend with the avocado and other ingredients. But if you don’t have access to these (most Asian food stores will carry them), then you can use a green curry paste instead. And if you can find Maesri brand green curry paste, I think it has a better flavor over the more widely available Thai Kitchen brand.

Most importantly, when it comes to any Thai soup recipe, is to season it according it to your tastes. That means it could be super sour, super spicy, salty or sweet. Typically, you want to shoot for a balance of all four flavors. I typically like more pronounced sour and salty notes with background hints of sweet and spicy. That’s why I don’t put exact amounts in the “Additional Seasonings, to taste” section of the recipe. Add as much or as little of each as you prefer!

Chilled Avocado Soup Recipe #1

Two Chilled Avocado Soup Recipes

Avocado Bisque with Cherry Tomatoes

Avocado bisque is a chilled avocado soup recipe that uses heavy cream and chicken broth for a bisque-like consistency. Fresh summer herbs, lime juice and sweet cherry tomatoes meld and round out the flavors for a truly tasty and refreshing summer soup.

Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Craig Fear

Ingredients

  • 2 ripe avocados
  • 1/4 cup heavy cream or half and half
  • 1.5 cups chicken broth
  • 1 lime juiced
  • 1 TBSP green onions chopped
  • 1-2 cloves garlic or 1/2 teaspoon garlic powder
  • 1/4 cup any combo of herbs of your choice - mint, basil, cilantro, parsley packed
  • Sea salt and pepper to taste

Garnishes and seasonings, to taste

  • Bowlful of cherry tomatoes sliced in half
  • Green onions sliced
  • Lime juice
  • Pinch cayenne or paprika
  • Sea salt and pepper

Instructions

  1. Combine the first 7 ingredients in a food processor, blender or Nutribullet and blend until smooth. Season to taste with salt and pepper.

  2. Adjust taste, if needed with more lime juice and herbs.

  3. Adjust consistency, if needed, with more cream, half and half or broth.

  4. Chill in fridge for a few hours.
  5. Ladle into individual bowls and top with cherry tomatoes.
  6. Add additional seasonings, to taste.

Recipe Notes

Substitute coconut milk for the heavy cream for a dairy-free version.

 

Chilled Avocado Soup Recipe #2

Two Chilled Avocado Soup Recipes

Thai Avocado Soup

This recipe uses the classic trifecta of Thai herbs - lemongrass, kaffir lime leaves and galangal - combined with the 4 quintessenial flavors of southeast cuisine - salty, sour, sweet and spicy - for a super flavorful and fun take on a chilled avocado soup.

Course Appetizer, Main Course, Soup
Cuisine Thai
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Craig Fear

Ingredients

  • 4-5 kaffir lime leaves minced
  • 1 stalk lemongrass outer leaves removed, minced
  • 1 inch piece of galangal or ginger grated
  • 1 teaspoon green curry paste optional, see directions below
  • 2 ripe avocados
  • 2 cups coconut milk or 1 14 ounce can
  • 1 lime juiced
  • 1 zest of 1 lime
  • 1 teaspoon coconut palm sugar
  • 1 TBSP fish sauce or 1/2 teaspoon salt
  • 2-3 cloves garlic or 1 tsp garlic powder
  • 1 stalk green onion chopped
  • 1 jalapeno, serrano or Thai bird's eye chile, deseeded optional
  • 1/4 cup fresh Thai herbs of choice - use any combo of mint, cilantro and Thai basil packed

Additional Seasonings, to taste

  • Lime juice
  • Fish sauce
  • Chiles - fresh or powdered
  • Green onions

Instructions

  1. Mince lemongrass and kaffir lime leaves very fine. Grate the galangal or ginger. If you can't find these ingredients fresh, simply use a teaspoon of Thai green curry paste instead.
  2. Combine all ingredients in a food processor, blender or Nutribullet and puree until smooth.
  3. Adjust taste, if needed with more lime juice, fish sauce, coconut sugar and/or herbs.
  4. If soup is too thick, adjust consistency, if needed, with more coconut milk.
  5. Chill in fridge for a few hours.
  6. Ladle into individual bowls and add additional seasonings, to taste.

Recipe Notes

1. Ideally, use fresh lemongrass, kaffir lime leaves and galangal. You can order them on Amazon or find them in a local Asian food market. Their flavors will be brighter and more flavorful than those in a jarred/canned curry paste.

2. Ginger can be used in place of galangal but galangal (also called "Thai ginger") is the more quintessential Thai ingredient.

3. If using a curry paste, add a teaspoon at the most to start. After blending, taste the soup and a 1/2 teaspoon more at at time, until desired taste is achieved. You can also add both the curry paste and the fresh lemongrass kaffir lime leaves and galangal. You'll only need a little curry paste though.

4. It's better to use a syrupy coconut palm sugar instead of the granulated kind. The syrup version has a more caramelized flavor. Click the hyperlink in the ingredients for a good product. That said, it's OK to use the granulated kind. It won't have the same depth of flavor but it's better than white refined sugar.

Chilled avocado soup is a super easy summertime soup! In this post there are two recipes: an Avocado Bisque with Cherry Tomatoes or a Thai Avocado Soup.

#avocado #summersoup #chilledsoup #coldsoup #souprecipe
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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.

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