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Home » Avocado Soup Chilled {GF, Vegan}

Avocado Soup Chilled {GF, Vegan}

Last Updated on April 12, 2019 By Vicky 3 Comments

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avocado soup pin

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. 

avocado soup topped with diced onions and cucumbers

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.

avocado soup drizzled with oil and sprinkled with crushed red pepper flakes

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!

chilled avocado soup in small serving glasses topped with onions, cucumbers, oil and chili flakes

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!

4.5 from 2 votes
avocado soup
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Vegan Avocado Soup
Prep Time
15 mins
Total Time
15 mins
 

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.

Course: Lunch, Soup
Cuisine: American, Healthy, Vegan
Servings: 4
Calories: 360 kcal
Author: Vicky
Ingredients
  • 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
Instructions
  1. 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.
  2. Serve garnished with diced cucumber, onion, roasted red pepper flakes and chili oil.
Nutrition Facts
Vegan Avocado Soup
Amount Per Serving
Calories 360 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 8g50%
Sodium 600mg26%
Potassium 860mg25%
Carbohydrates 20g7%
Fiber 9g38%
Sugar 6g7%
Protein 4g8%
Vitamin A 270IU5%
Vitamin C 26.5mg32%
Calcium 58mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Nancy says

    April 18, 2018 at 2:07 pm

    5 stars
    Love it! It looks so delicious and tasty.

    Reply
  2. Leigh Mitchell says

    April 23, 2020 at 5:31 pm

    Do you recommend canned coconut milk or the thinner variety in the cartons. Or does it matter? Thanks!

    Reply
    • Vicky says

      May 8, 2020 at 11:37 am

      I always prefer to use the canned coconut milk as it is much richer and creamier – give dishes a silkier creamier taste.

      Reply

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Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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