Super creamy and light vegan chilled avocado soup (also known as gazpacho) topped with diced onions, cucumbers and chili oil. Gluten Free, Made in minutes and perfect on a hot summer day.
Cooollld summer soups!! Love them or hate them? I am in the former category – love love love love love cold summer soups. Especially gazpacho. The classic tomato based cold Spanish soup is absolutely divine.
I just spent a few weeks in Spain discovering a second type of cold based soup – salmorejo – similar to gazpacho but ever creamier and more robust. Those two though, gazpacho and salmorejo are must tries for anyone ever traveling to Spain.
I usually had a cup a day – more accurately a glass a day – as they’re normally served. Sometimes I would order two in one sitting. So good. Just so so good.
I know, cold soup? It’s an odd one. Soup = winter comfort food right?
Yes, buttttt soup also happens to be a perfect refreshing light summer meal as well. There’s something surprisingly rewarding about a cold creamy savory soup.
Unlike your standard tomato based gazpacho I wanted to make something different. Something green and avocado based, because hellooooo I’m the ultimate avocado lover over here. And how it is that this is my first time making vegan avocado soup? What have I been doing with avocados all these years?!
Honestly, what happened was that both my mom and I bought wayyyy too many avocados at the grocery store simultaneously, aka the avocado count in the house jumped up from a sad zero to a very happy 12.
Twelve avocados all ripening at the same time and waiting to be used. So sure, I used a bit for my Asian cucumber rolls with shrimp, avocado and wasabi aioli, and my Asian salmon salad with sesame ginger dressing, but that wasn’t enough.
I needed an avocado heavy recipe. A recipe where the avocado was the star.
What better recipe than a vegan avocado soup? Instead of tomatoes the main ingredient here is the avocado, but it’s also balanced out with herbs, oil, garlic, cucumbers, and then served with diced cucumbers and onions. And a drizzle of chili oil, and a sprinkle of roasted red pepper flakes. But only if you like your soup spiced. Totally optional.
This is hands down one of my new favorite summer soup recipes. Ultra creamy yet light and crunchy with the addition of veggies on top. Super filling and perfect for a full summer meal. Gluten Free too, and ready in minutes as everything gets thrown right into the blender and a couple things get chopped.
Make a big batch and serve to all your summer dinner guests. They’re going to love it!
Looking for another delicious cold soup recipe? Be sure to try my low fodmap tomato soup (vegan & gluten free). It’s another perfect refreshing summer soup recipe!
Super creamy and light vegan avocado soup topped with diced onions, cucumbers and chili oil. Gluten Free, Made in minutes and perfect on a hot summer day.
- 2 avocados
- 1 small cucumber peeled
- 1-2 cloves garlic minced
- 2-4 tablespoons chopped cilantro
- 1/2 sweet onion chopped
- 3 tablespoons extra virgin olive oil
- 1 and 1/2 cups water
- 1/2 cup coconut milk
- 1 teaspoon salt
- 1 lime zested
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- For serving:
- 1 small cucumber diced
- 1 small sweet onion diced
- roasted red pepper flakes
- chili oil
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In a blender combine soup ingredients: avocados, 1 small cucucmber, garlic, cilantro, 1/2 sweet onion, olive oil, water, coconut milk, salt, lime juice and zest, and rice vinegar. Blend until smooth.
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Serve garnished with diced cucumber, onion, roasted red pepper flakes and chili oil.
Nancy says
Love it! It looks so delicious and tasty.
Leigh Mitchell says
Do you recommend canned coconut milk or the thinner variety in the cartons. Or does it matter? Thanks!
Vicky says
I always prefer to use the canned coconut milk as it is much richer and creamier – give dishes a silkier creamier taste.