Soup probably isn’t the first dinner idea that comes to mind on a hot summer evening. Chilled soups, on the other hand, are a whole different ballgame. Like traditional Tomato Gazpacho, this avocado soup doesn’t even require turning on the stove! This recipe was inspired by Sopa de Aguacate, a creamy Mexican chilled soup made with avocado, jalapeño, and heavy cream or Mexican crema. Here, my Mediterranean twist draws inspiration from classic chilled soups like Ab Doogh Khiar (Persian Cucumber Soup), celebrating the two cuisines’ shared flavors. Pureed avocados and Greek yogurt give the soup a similar creamy base. Jalapeños give it a little kick, and fresh lime juice, cucumber, cilantro, and scallions add to its refreshing qualities. It’s got plenty of cooling power! I like to take things a step further and serve topped with Aleppo pepper-dusted shrimp, which adds protein and that Mediterranean flair. But it’s also delicious simply garnished with sliced scallions, tangy feta cheese, and cilantro, particularly with good crusty bread on the side.
Avocado Soup Ingredients
With a short list of fresh ingredients available at any grocery store, it’s a cinch to make this soup.
For the Avocado Soup
English cucumber: With a dense texture and fewer seeds, I prefer English cucumbers in this recipe, but regular slicing cucumbers are a fine substitute. Just be sure to remove the bitter peel. Hass avocado: While avocados weren’t grown in the Mediterranean until the 1980s, they are a natural fit with the region’s sunny climate and have been enthusiastically adopted into the cuisine. Make sure to use ripe, soft avocados, which will result in a creamy, smoother soup. Greek yogurt: Choose the whole-milk version for an extra smooth, creamy result. Lime: Limes are a traditional partner with avocados. Just a few tablespoons of lime juice brightens up the flavor of the soup (or use fresh lemon juice as a substitute). Jalapeños: Add just a hint of spice to this cooling soup. Leave out the seeds and ribs if you like less heat. Scallions: Scallions lend both color and a mild, onion-like flavor to this soup. Cilantro: Adds a peppery flavor with a hint of citrus. Kosher salt: Brings out the flavors of the aromatic ingredients and balances the acidity of the lime juice. Oil: High-quality extra virgin olive oil, like the ones from our shop, are my go-to for both flavor and health. Here, just a tablespoon is used to quickly saute the shrimp. Feta: A little goes a long way when it comes to feta in this recipe. Just add a light sprinkle right before serving.
For the Optional Shrimp Topping
Shrimp: I keep a bag of wild-caught shrimp in the freezer for easy access, but you can use fresh peeled shrimp or prawns if you’d like. With a meaty, sweet flavor and firm texture, shrimp is the perfect counterpoint to the creamy soup. READ MORE: Our Guide To Buying And Cooking Shrimp, including tips for thawing frozen shrimp and peeling shrimp. Aleppo pepper: Adds a mild, slightly bright heat that brings a layer of nuance without overpowering the flavor. READ MORE: What Is Aleppo Pepper And How To Use It TRY IT: Order Aleppo pepper from our spice shop. BEST SUBSTITUTE: Urfa biber or standard red chili flakes.
How to Make Avocado Soup
It takes just 20 minutes to prepare the soup, and an hour to cool in the fridge.
Make and Chill the Avocado Soup
Make a puree: To a high-speed blender, add 2 chopped avocados, 1 peeled and chopped cucumber, 2 chopped jalapeños, 1/4 cup lime juice, 1 cup Greek yogurt, 2 cups ice water, 1/4 cup chopped cilantro, and 4 sliced scallions. Season to taste with salt (2-3 teaspoons), then puree until completely smooth. Transfer to a large bowl. Finish and chill the soup: Cut two avocados and one peeled cucumber into 1/4-inch cubes and stir into the soup. Thin with ice water as desired (about 1 to 1 1/2 cups). Season again with salt to taste. Refrigerate for about 1 hour (or see notes for a quick-chilling method). Note: To Chill it Quickly: Pour the soup into a bowl or large measuring cup and immerse it in a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes.
Optional: Make the Shrimp Topping
Saute the shrimp. In a large skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Season 12 ounces shrimp with a pinch of salt and 1/2 teaspoon Aleppo pepper, then add the shrimp to hot oil and cook, turning once, until opaque throughout, 2 to 3 minutes.
Garnish and Serve
Ladle the soup into bowls. Garnish with the shrimp (if using), 1/4 cup chopped cilantro, and 2 sliced scallions. Crumble feta cheese on top to finish, then serve each bowl with a lime wedge.
Ways to Mix it Up
Stirring in cubed avocado and cucumbers adds a variety of textures to the soup, which I prefer over a completely smooth mouthfeel. But if what you crave is a uniformly creamy soup, don’t hold back: Just blend all of the ingredients together. Other options for mixing it up:
Change up the herbs: Substitute fresh basil for cilantro. Add heat with ease: Use red pepper flakes if you don’t have fresh jalapeños on hand. Make it dairy-free: Replace the Greek yogurt with one additional avocado, and leave off the feta cheese. For the vegetarians: Skip the shrimp and top with crunchy, Garlic Croutons.
What to Serve with Avocado Soup
Creamy avocados and Greek yogurt make this soup rich enough that you don’t need much else to round it out, especially if you’re topping it with shrimp. I’d keep it simple and pair the soup with this summery Peach Salad with Arugula, flecked with fresh basil and goat cheese. Add a tall glass of Karkade (Hibiscus Tea), which is similar to Jamaica, the traditional Mexican Agua Fresca made with Hibiscus flowers and spices, and you have a perfect summer meal. Browse all Mediterranean RecipesVisit Our Shop
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