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Cold Avocado Soup with Lime

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A quick, refreshing, and no-cook cold avocado soup with lime that is perfect for busy weeknights. It features creamy avocado, bright lime juice, and a silky texture with healthy fats and zesty brightness.

Ingredients

Scale
  • 2 medium ripe avocados (about 300g peeled)
  • 2 tablespoons fresh lime juice (about 30ml)
  • 1 cup vegetable broth (240ml), low-sodium preferred
  • ½ cup plain Greek yogurt (120g)
  • 1 small garlic clove
  • 2 tablespoons extra virgin olive oil (30ml)
  • Salt to taste (start with ½ teaspoon)
  • Freshly ground black pepper (a few grinds)
  • A small handful fresh cilantro (optional)
  • ½ cup chopped cherry tomatoes (75g) for garnish
  • ¼ cup toasted pepitas or pumpkin seeds (30g) for garnish

Instructions

  1. Peel and pit the avocados. Juice the limes until you have about 2 tablespoons of juice. Peel the garlic clove and roughly chop the cilantro if using. Chop the cherry tomatoes for garnish.
  2. In your blender or food processor, combine the avocado flesh, fresh lime juice, vegetable broth, Greek yogurt, garlic, and olive oil. Blend on high until the mixture is silky smooth. Stop and scrape down the sides as needed. The soup should be creamy with no chunks.
  3. Add salt and freshly ground black pepper to taste. Give it another quick blend for 10 seconds to incorporate the seasoning evenly. Taste and adjust lime juice or salt if needed.
  4. Chill the soup for 15-30 minutes in the fridge if desired to let flavors meld and texture firm up slightly. Serve immediately if short on time.
  5. Ladle the soup into bowls. Sprinkle with chopped cherry tomatoes, fresh cilantro, and toasted pepitas for texture and color. Drizzle with olive oil on top if desired.

Notes

Use ripe but not overly mushy avocados for best flavor and texture. Fresh lime juice is essential for brightness. Blend until ultra-smooth to avoid chunks. Adjust seasoning last. If soup is too thick, add more vegetable broth or water 1 tablespoon at a time. For a dairy-free version, substitute Greek yogurt with coconut milk or omit it. Soup is best eaten the same day; store leftovers covered tightly with plastic wrap pressed on the surface and refrigerate up to 24 hours. Not recommended to freeze.

Nutrition

Keywords: cold avocado soup, lime soup, no-cook soup, quick soup, healthy soup, creamy avocado soup, refreshing soup, easy weeknight dinner

Find it online: https://evabakery.com/cold-avocado-soup-with-lime-recipe-easy-and-perfect-for-busy-weeknights/