Requiring no cooking, this creamy chilled avocado soup is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This raw soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Hannah Kaminsky.
Serves: 4 to 6
- 3 to 4 medium ripe avocados, pitted and peeled
(if on the smaller side, use 4)
- Juice of 1 lemon or lime
- One recipe Vegan Sour Cream or Cashew Cream
- 1 teaspoon ground cumin
- 1 1/2 cups rice milk, more or less as needed
- Salt and freshly ground pepper to taste
- 1 medium red bell pepper, finely chopped
- 2 scallions, green parts only, thinly sliced
- 1/4 cup finely chopped fresh cilantro or parsley, or more, as desired
- 2 tablespoons finely chopped fresh dill, optional
Finely dice enough avocado to make 1 cup, then mash the remainder well. Combine the diced and mashed avocados in a serving container and mix immediately with half of the lemon or lime juice.
Stir in the sour cream or cashew cream and cumin, then add enough rice milk to give the soup a slightly thick consistency.
Season with salt and pepper, and if desired, the remaining lemon or lime juice if you’d like more of a tang. Covered and refrigerate until thoroughly chilled.
Just before serving, combine the bell pepper, scallions, cilantro, and optional dill in a small bowl. Use this as a garnish after ladling the avocado soup into bowls.
Per serving: Calories: 326; Total fat: 24g; Protein: 7g; Fiber: 4g;Carbs: 26g; Sodium: 186mg
- Here are more recipes for cold summer soups.