Chilled Avocado Soup with Cucumber and Pine Nut Garnish: A Refreshing and Creamy Delight
On warm days, nothing hits the spot quite like a chilled soup that’s both cooling and nourishing. This Chilled Avocado Soup combines the rich creaminess of ripe avocados with the tang of lemon and the fresh vibrancy of coriander. Blended with creamy plain yoghurt and light vegetable stock, it’s a perfectly balanced starter or light lunch that’s as nutritious as it is delicious. Topped with refreshing cucumber, toasted pine nuts, and a drizzle of olive oil sprinkled with chilli flakes, it delivers a satisfying crunch and subtle heat that make each spoonful exciting.
Scroll down or tap ‘Jump to Recipe’ to start making this effortless and healthy dish!
Simple Ingredients, Big Flavours
This recipe is all about using fresh, simple ingredients that pack a flavourful punch without fuss. Here’s what you’ll need:
- Ripe Avocados: The star ingredient, avocados provide luscious creaminess, healthy fats, and a velvety texture.
- Plain Yoghurt: Adds a refreshing tang and a boost of protein while keeping the soup light.
- Fresh Coriander: Offers a bright, herbaceous note that complements the richness of the avocado.
- Lemon Juice: Balances the creaminess with zesty acidity, enhancing the overall freshness.
- Cold Vegetable Stock: Lightens the soup and makes it perfectly pourable without losing flavour.
- Salt and Pepper: Essential for seasoning and bringing all the flavours together.
- Garnishes: Finely chopped cucumber, toasted pine nuts, a drizzle of olive oil and double cream, fresh coriander leaves, and a pinch of chilli flakes for texture, richness, and a little kick.
These ingredients create a creamy, refreshing soup with layers of flavour and texture that make it perfect for summer or anytime you want something light yet satisfying.
How to Make Chilled Avocado Soup
Blend to Creamy Perfection
Start by placing ripe avocados, freshly squeezed lemon juice, a bunch of coriander, plain yoghurt, and cold vegetable stock into a blender or food processor. Add salt and freshly ground black pepper to taste. Blend everything until smooth and creamy. If you prefer a thinner consistency, simply add a bit more cold vegetable stock and blend again. An immersion blender works just as well for a quick and easy method.
Chill for Maximum Refreshment
Once blended, transfer the soup to the fridge to chill for at least 30 minutes. Chilling allows the flavours to meld together beautifully and gives you that cool, refreshing sensation with every spoonful.
Garnish and Serve
When ready to serve, ladle the chilled soup into bowls and garnish with a swirl of double cream, finely chopped cucumber, toasted pine nuts, a drizzle of olive oil, a pinch of chilli flakes, and a few fresh coriander leaves. These garnishes add crunch, creaminess, and a subtle heat to balance the smooth soup perfectly.
Serve with toasted bread, crunchy croutons, or tortilla chips on the side for a satisfying contrast.
For the complete printable recipe card, including all measurements and detailed instructions, please scroll down below.
Nutritional Benefits That Nourish
This soup is not just delicious — it’s packed with wholesome nutrients that support your health:
- Avocados are rich in heart-healthy monounsaturated fats, fibre, potassium, and vitamins E, K, and folate. They help keep you full and support skin and eye health.
- Plain Yoghurt boosts protein intake, supports bone health with calcium, and contains probiotics for gut health.
- Fresh Coriander provides antioxidants and vitamins that aid digestion and immunity.
- Pine Nuts and Olive Oil add healthy fats and essential minerals.
- This soup is naturally gluten-free, vegetarian, and can easily be made vegan by substituting yoghurt and cream with coconut-based alternatives.
Versatile and Easy to Adapt
This soup is wonderfully versatile. Here are some ideas to personalise it:
- Add a small clove of garlic to the blender for a mild garlicky kick.
- Swap coriander for fresh basil or a few mint leaves for a different herbaceous twist.
- For extra creaminess, use full-fat plain yoghurt or add avocado oil instead of olive oil.
- Make it vegan by replacing dairy with coconut yoghurt and coconut cream for garnish.
- Adjust the chilli flakes to suit your heat preference — omit for a milder version.
These simple tweaks make this recipe easy to customise for a variety of dietary preferences and flavour profiles.
Chilled Avocado Soup: Perfect for Any Occasion
Whether you’re planning a casual lunch, a light starter for a dinner party, or a healthy snack on a warm day, this chilled avocado soup fits the bill. It’s quick to prepare and keeps well in the fridge for up to 24 hours. Pair it with crusty bread, crunchy croutons, or tortilla chips for added texture, or serve it as part of a refreshing summer menu.
Watch Our Recipe Video and Discover More
Curious to see how effortlessly you can make this creamy, refreshing soup? Check out our quick video tutorial on Instagram for step-by-step guidance. Explore more fresh and flavour-packed summer favourites like:
- Pea and Mint Soup
- Guacamole Puff Pastry Hearts
- Rice Paper Cucumber Roll
- Chicken Spring Rolls
- Tortilla Cups with Salmon Tartare and Avocado Mousse
- Delicious Roasted Red Pepper and Feta Dip Recipe
Happy cooking,
Izabella
Description
Looking for a light and refreshing dish to cool down with? This Chilled Avocado Soup is just the thing. Blended with ripe avocados, creamy yoghurt, fresh coriander, and a splash of lemon juice, it’s smooth, flavourful, and incredibly easy to make. Served cold and finished with a vibrant garnish of chopped cucumber, toasted pine nuts, a swirl of olive oil, and a touch of chilli, it’s a perfect starter or light lunch for sunny days.
It’s naturally gluten-free, and you can customise the toppings to suit your taste. Try adding a dollop of crème fraîche or a few crushed tortilla chips for a twist.
Ingredients
For the soup:
For the garnish:
Instructions
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Place the avocados, lemon juice, coriander, yoghurt, and cold vegetable stock in a blender or food processor. Season with salt and pepper, then blend until smooth and creamy. (An immersion blender works well too.)
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If you'd like a thinner, more pourable soup, simply blend in a little more cold vegetable stock until it reaches your preferred consistency.
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Chill in the fridge for at least 30 minutes. When ready to serve, pour the soup into bowls and garnish with a drizzle of double cream, chopped cucumber, toasted pine nuts, a swirl of olive oil, a pinch of chilli flakes, and a few fresh coriander leaves.
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Serve with toasted bread, croutons or tortilla chips on the side, if you like.
Equipment
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Nutrition Facts
Servings: 2 ServingCalories:485.84kcalTotal Fat:42.04gSaturated Fat: 8.82gTrans Fat: 0.06gCholesterol:21.86mgSodium:105.5mgPotassium:1333.58mgTotal Carbohydrate:26.46gDietary Fiber: 14.79gSugars: 8.2gProtein:9.59gVitamin A: 140.97IUVitamin C: 37.76mgCalcium: 203.95mgIron: 1.87mgVitamin D: 0.2IUVitamin E: 5.74IUVitamin K: 111.4mcgThiamin: 0.2mgRiboflavin: 0.49mgNiacin: 3.98mgVitamin B6: 0.61mgFolate: 188.38mcgVitamin B12: 0.47mcgPhosphorus: 256.89mgMagnesium: 89.73mgZinc: 2.35mg
Note
- For a thinner soup, add extra cold vegetable stock gradually until you reach your desired consistency.
- Use ripe, soft avocados for the creamiest texture and best flavour.
- To make this vegan, replace yoghurt and double cream with coconut yoghurt and coconut cream.
- Toast pine nuts gently in a dry pan until golden to enhance their flavour.
- Serve with toasted bread or crunchy croutons for extra texture.
- This soup keeps well in the fridge for up to 24 hours but is best enjoyed fresh.
