Description
A creamy and refreshing chilled avocado soup brightened with lemon and basil, perfect for warm weather. Vegan, gluten-free, and no cooking required—just blend and chill.
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
Instructions
- Add all ingredients into a blender and puree until very smooth.
- Refrigerate for at least 2 hours to allow flavors to meld.
- After chilling, taste and adjust salt or lemon juice as needed.
- Serve chilled, optionally garnished with basil leaves or a drizzle of olive oil.
Notes
- Use regular basil with extra lemon zest if lemon basil isn’t available.
- Add cucumber for a cooling variation.
- Top with chilled shrimp or crab for a seafood twist.
- Stir in Greek yogurt or sour cream for a tangier, creamier soup.
- Add cayenne or serrano for a hint of spice.
- Store in fridge up to 3 days; stir before serving if separation occurs.
- Best served cold; freezing not recommended due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
