Chilled Avocado Soup

Chilled Avocado Soup

The summery flavours in this soup are lovely. Adjust tabasco, chili and paprika according to taste.
Course Soup
Prep Time 20 minutes
Total Time 20 minutes
Calories 202kcal


  • 1 large avocado
  • 1 cucumber
  • 4 green onions
  • fresh coriander
  • 250 ml vegetable stock, chilled
  • 200 ml plain yoghurt
  • 1 mild fresh green chili
  • 1 lime
  • tabasco sauce
  • 1 fresh red chili
  • chives
  • crushed spiced tortilla chips


  • Peel, destone and chop the avocado. Peel and deseed the cucumber, reserving a whole 3cm piece to one side. Trim and roughly chop the spring onions, then pick and roughly chop the coriander leaves.
  • Blend the avocado, cucumber, spring onions, coriander, stock, yoghurt and green chilli in a blender until smooth.
  • Season with lime juice, Tabasco, and a good pinch of sea salt and black pepper, then cover with clingfilm and put in the fridge to chill.
  • Once the soup is chilled, serve in small bowls topped with the tortilla chips, chopped cucumber, red chilli and garlic chives. Finish with a drizzle of avocado oil, if you like.

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