Name: Chilled Lemon Basil Avocado Soup
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Fusion
Ingredients: 2 ripe avocados (peeled, pit discarded, roughly chopped); 1 cup coconut milk (lite); 1 cup low-sodium vegetable broth (or chicken broth if not vegan); Zest of 1 lemon; 2 tablespoons freshly squeezed lemon juice (about 1 lemon); 1 tablespoon white wine vinegar; 1 tablespoon chopped lemon basil (or regular basil plus extra lemon zest); 2 teaspoons minced shallots; 1½ teaspoons kosher salt

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A smooth, creamy soup lightened by bright lemon and fragrant basil—this chilled avocado soup is a refreshing treat that’s perfect for warm days.

Chilled Lemon Basil Avocado Soup

Why I’ll Love This Recipe

I love how this recipe is a “dump-and-blend” wonder—no cooking required. It’s plant-based, gluten-free, and cooling, making it ideal as a light lunch or a starter for brunch. The lemon-basil twist feels gourmet yet simple, and I appreciate that it won’t heat up my kitchen on a hot day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ripe avocados (peeled, pit discarded, roughly chopped)
1 cup coconut milk (I use lite)
1 cup low-sodium vegetable broth (or chicken broth if not vegan)
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 tablespoon white wine vinegar
1 tablespoon chopped lemon basil (or regular basil plus extra lemon zest)
2 teaspoons minced shallots
1½ teaspoons kosher salt

directions

Add all ingredients into a blender and puree until very smooth.
Refrigerate for at least 2 hours to let the flavors meld.
After chilling, taste and adjust salt or lemon juice as needed. I don’t season heavily before chilling because the flavor evolves over time.
Serve chilled, optionally garnished with basil leaves or a drizzle of olive oil.

Servings and timing

This recipe makes about 4 servings. Prep time is roughly 10 minutes, with at least 2 hours chilling time. I often prepare it the evening before so it’s perfectly cold by lunchtime.

Variations

Swap vegetable broth for low-sodium chicken broth if I’m not keeping it vegan.
Use regular basil if I don’t have lemon basil, and add extra lemon zest for the citrus note.
Stir in chilled shrimp or crab on top for a seafood twist—it’s surprisingly good.
Add a bit of Greek yogurt or sour cream if I want it tangier and creamier.
Blend in some cucumber for added hydration and a cooling effect.

storage/reheating

I store the soup in an airtight container in the fridge for up to 3 days. It may separate slightly, but a quick shake or stir brings it back to its silky smooth texture. This soup is best served cold—no reheating needed.

FAQs

How ripe should the avocados be?

I use perfectly ripe avocados—slightly soft to the touch without brown spots. They blend into the creamiest texture.

Can I freeze this soup?

I haven’t tried freezing it, but I worry the texture might turn grainy. I prefer to make and enjoy it fresh within a few days.

Is coconut milk necessary?

It adds richness and dairy-free creaminess. I haven’t tested with alternatives, but a mild dairy like half-and-half could work if not keeping it vegan.

What if I don’t have lemon basil?

Regular basil plus extra lemon zest works beautifully. I’ve done this swap and still get that bright, herbaceous flavor.

Can I make this spicy?

Sure! I sometimes add a pinch of cayenne or blend in a bit of serrano for a subtle kick. It adds a nice layer without overpowering the freshness.

Conclusion

This chilled lemon basil avocado soup is a summer favorite of mine—so simple, refreshing, and vibrant. It’s a delightful way to enjoy avocado that doesn’t feel heavy, and the citrus-herb combo feels elegant yet effortless. When I want something light that doesn’t compromise flavor, I reach for this recipe every time.

Jane