Cold Avocado Soup with Lime Jalapeño and Mint
This cold avocado soup is so refreshing, and it has the creamiest texture. It tastes slightly tangy from the yogurt and lime and mildly spicy from the jalapeño. It is also very nourishing because it contains super foods like avocado and yogurt.
Anyone can prepare this soup if they have the ingredients and a blender. No chopping or cooking is required. You can enjoy this delicious, nutritious and cooling soup with minimal effort and in no time.
Why should you make cold avocado soup?
I created this recipe because I was craving a cold, liquid, savory meal. The Summer is still extremely hot in Louisiana. I can’t even imagine cooking in the house. We eat mostly salads, sandwiches or we grill outside. That is why I decided to become creative with easy no cook recipes this Summer. This cold avocado soup turned out so good that I had to share it with you. You should make it because it is:
- Delicious – this soup is so satisfying. It is full of yummy flavors. It tastes fresh and slightly spicy. It has an amazing cooling effect on the body, because of the yogurt and mint.
- Nutritious – the avocado is very nutritious. It contains so many beneficial vitamins and antioxidants that it is hard to list them all. It is also a great source of monounsaturated fats, fiber and potassium. Avocado consumption is associated with heart, skin and gut health. Yogurt is a great source of protein, calcium and probiotics. It is also considered extremely beneficial for the gut.
- Easy – you don’t need much culinary knowledge to make this soup. You dump everything in a blender, and you press the button. And don’t forget the lid!!!
- Fast – if you have 10 minutes you can make this soup
- Low Carb – this soup is suitable for people on low carb or keto diets because it is low on carbs and high in fats.
- Gluten Free – the recipe doesn’t contain any grains. Therefore, it is naturally gluten free.
Helpful tips
I recommend using whole Greek yogurt. Greek yogurt is already strained and contains more protein than regular plain yogurt. You regulate the thickness of the soup. For years I make my own yogurt at home. I can’t wait to share all the secrets I know for yogurt making in a future post.
Give a taste to your jalapeño before you add it to the blender. If it is too spicy you might have to add less. That depends on your preference and tolerance for heat.
I use gloves when I cut jalapeños and remove their seeds. If you use bare hands, avoid touching your face and eyes. That might cause redness and burning.
If your avocados are big you might have to add more water or ice. If the avocados are too small the soup might be thin. Then you can add more avocado and blend again.
You are going to need a powerful blender or food processor for this recipe. I used my Blentec, and it worked perfectly.
Cold Avocado Soup with Lime Jalapeño and Mint
Equipment
- Food processor, blender
Ingredients
- 2 avocados
- 1 cup Plain or Greek yogurt whole
- ½ cup cold water
- 10 fresh mint leaves
- salt and pepper to taste
- the zest from one lime
- a handful of ice
- 1 Jalapeño pepper split in half, stem and seeds removed
Instructions
- In a blender add the flesh of 2 avocados, the yogurt, water, mint leaves, lime zest, ice cubes, half Jalapeño (seeded) and salt to taste.
- Blend until smooth. Serve with finely chopped jalapeño and mint (optional).
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
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Bulgarian Cold Soup with Cucumber and Yogurt (Tarator)