Chilled Avocado Yogurt Soup with Lemon and Herbs
A smooth chilled soup of avocado, yoghurt, lemon and herbs.
This chilled avocado soup blends ripe avocado with yoghurt, vegetable stock and lemon for a cool, tangy bowl. The source adds two tablespoons of honey, which can make the soup unexpectedly sweet; this version uses only a little to balance the lemon. Blend just before chilling and press film against the surface to slow browning. Stir well before serving and adjust the thickness with stock. Halve avocados, remove pits and scoop flesh into a blender. Add yoghurt, vegetable stock, lemon juice, olive oil, honey if using, salt and pepper. Blend until completely smooth. Add more stock a little at a time if the soup is too thick. Taste and adjust lemon and seasoning. Transfer to a covered container. Press film onto the surface and refrigerate at least 1 hour.
Recipe card
Chilled Avocado Yogurt Soup with Lemon and Herbs
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare avocado
Halve avocados, remove pits and scoop flesh into a blender.
Blend soup
Add yoghurt, vegetable stock, lemon juice, olive oil, honey if using, salt and pepper. Blend until completely smooth.
Adjust texture
Add more stock a little at a time if the soup is too thick. Taste and adjust lemon and seasoning.
Chill
Transfer to a covered container. Press film onto the surface and refrigerate at least 1 hour.
Stir and serve
Stir well, ladle into chilled bowls and garnish with herbs.
Store
Keep refrigerated and use within 1 day for the freshest colour and flavour.
How to tell when it is ready
Keep refrigerated and use within 1 day for the freshest colour and flavour.
Tips
- Halve avocados, remove pits and scoop flesh into a blender.
- Add yoghurt, vegetable stock, lemon juice, olive oil, honey if using, salt and pepper.
- Add more stock a little at a time if the soup is too thick.
- Transfer to a covered container.
Troubleshooting
- If soup browns, stir in fresh lemon juice and blend briefly.
- If soup is too thick, loosen with cold stock.
Substitutions
- Use plain dairy-free yoghurt.
- Use vegetable broth with no added salt.
Variations
- Add a pinch of cumin.
- Use lime instead of lemon.
Serving suggestions
- Top with diced cucumber.
- Add toasted pumpkin seeds.
- Serve with crusty bread.
- Garnish with chopped herbs.
Make ahead
Prepare components ahead and store safely. Refrigerate covered up to 1 day; stir before serving.
Storage
Refrigerate covered up to 1 day; stir before serving.
Food safety
Keep yoghurt-based soup refrigerated and do not leave out longer than 2 hours.
Frequently asked questions
Can I make avocado soup ahead?
Make it a few hours ahead, press film onto the surface and keep it chilled.
How should I store chilled creamy avocado soup?
Refrigerate covered up to 1 day; stir before serving.
Top with diced cucumber. Refrigerate covered up to 1 day; stir before serving.
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