Creamy Avocado Soup

Name: Creamy Avocado Soup
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 haas avocado; 1 tablespoon lemon juice; ¼ cup fresh cilantro; 1 teaspoon fresh garlic; 1 cup plain full-fat Greek yogurt; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ teaspoon ground cumin; ⅛ teaspoon cayenne pepper; ½ cup cold water

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings
4 servings
Calories
129 kcal
Course
Soup
Cuisine
American

Creamy Avocado Soup

Winston Campbell

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Made with Greek yogurt and delightfully refreshing, this cold avocado soup is creamy and flavorful.

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Ingredients

Servings

1 haas avocado medium, ripe, diced; 6 ounces without refuse
1 tablespoon lemon juice freshly squeezed
¼ cup fresh cilantro coarsely chopped, plus a few leaves for garnish
1 teaspoon fresh garlic minced
1 cup plain full-fat Greek yogurt I use Fage 5%
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper optional
½ cup cold water plus more as needed

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Instructions

Place the avocado, lemon juice, cilantro, garlic, yogurt, salt, pepper, cumin, cayenne, and water in your food processor. Process until very smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula.
Check the consistency and, if desired, add up to ¼ cup more water and process to combine.
Cover and refrigerate the soup for 30 minutes. Mix it again, divide it among 4 individual bowls, garnish with cilantro leaves, and serve.

Notes

I recommend using Haas avocado in this recipe. It's creamy, flavorful, and not as watery as other avocado varieties.
It's OK to use regular (non-Greek) yogurt, but then you will need to add less or even no water.
While you could serve the soup immediately, keeping it in the fridge for 30 minutes before serving allows the flavors to meld and dramatically improves its texture and flavor. It does taste better when it's cold. So, I highly recommend that you don't skip this step.
You can keep the leftovers in an airtight container in the fridge for 1-2 days. Remix them before serving. If the soup has thickened too much while being stored, add 1-2 tablespoons of water.