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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.
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.
Because every time I make soup I can’t help but think “Now how can I make a Thai version of this?” (See my recent post for two zucchini soup recipes for another example.)
There are 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 green curry paste instead. And if you can find Maesri brand green curry paste, I think it has a better flavor than the more widely available Thai Kitchen brand.
Most importantly, is to season it according to your tastes. This is true for almost any Thai soup recipe. 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!
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.
Combine the first 7 ingredients in a food processor, blender or Nutribullet and blend until smooth. Season to taste with salt and pepper.
Adjust taste, if needed with more lime juice and herbs.
Adjust consistency, if needed, with more cream, half and half or broth.
Substitute coconut milk for the heavy cream for a dairy-free version.
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.
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.
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.
