📝 About This Recipe
This cooling masterpiece is a sophisticated evolution of the classic chilled soup, blending the buttery richness of ripe Hass avocados with the sharp, electric brightness of fresh lime. Drawing inspiration from Latin American flavors and modern raw food techniques, this dish offers a silky-smooth texture that feels indulgent yet remarkably light. It is the ultimate refreshing starter for a sun-drenched afternoon or a refined summer dinner party.
🥗 Ingredients
The Soup Base
- 3 large Hass Avocados (perfectly ripe, pitted and peeled)
- 1 medium English Cucumber (peeled and roughly chopped)
- 2 cups Vegetable Broth (chilled, high-quality or homemade)
- 1/2 cup Full-fat Greek Yogurt (for creaminess and tang)
- 4 tablespoons Fresh Lime Juice (from approximately 2-3 juicy limes)
- 2 pieces Green Onions (white and light green parts only, chopped)
- 1 small Garlic Cloves (grated or finely minced)
- 1/2 piece Fresh Jalapeño (seeded for mild heat, or with seeds for kick)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon White Pepper (ground)
The Infused Oil & Garnish
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Red Chili Flakes (or Tajín seasoning for a twist)
- 2 pieces Radishes (sliced paper-thin for crunch)
- 1 handful Microgreens (for elegant plating)
- 1 teaspoon Lime Zest (freshly grated)
👨🍳 Instructions
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1
Place your blender jar in the refrigerator for 10 minutes before starting; keeping the equipment cold helps maintain the vibrant green color of the avocado.
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2
Prepare the avocados by slicing them in half, removing the pits, and scooping the flesh into the chilled blender jar.
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3
Add the chopped English cucumber, green onions, minced garlic, and the half jalapeño to the blender.
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4
Pour in the chilled vegetable broth, fresh lime juice, and add the Greek yogurt. The yogurt provides a necessary lactic tang that balances the avocado's fat.
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5
Season with kosher salt and white pepper. White pepper is preferred here to keep the aesthetic of the soup clean and speckle-free.
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6
Blend on low speed initially to break down the solids, then gradually increase to high speed. Blend for 60-90 seconds until the mixture is completely emulsified and ultra-smooth.
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7
Taste the soup. Depending on the ripeness of the avocados, you may need an extra squeeze of lime or a pinch of salt to make the flavors 'pop'.
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8
If the soup is too thick, add more vegetable broth 1 tablespoon at a time until it reaches the consistency of heavy cream.
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9
Transfer the soup to a glass bowl, cover tightly with plastic wrap (pressing the wrap directly onto the surface of the soup to prevent oxidation), and chill in the refrigerator for at least 1 hour.
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10
While the soup chills, whisk together the olive oil, chopped cilantro, and red chili flakes in a small ramekin to create a quick infused oil.
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11
When ready to serve, stir the soup gently. Pour into chilled shallow bowls.
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12
Drizzle the chili-cilantro oil over the center, then garnish with the thin radish slices, microgreens, and a final dusting of lime zest.
💡 Chef's Tips
Always use Hass avocados that give slightly to gentle pressure; if they are too firm, the soup will be bitter and grainy. To keep the soup bright green for longer, ensure your vegetable broth is ice-cold before blending. If you want a vegan version, substitute the Greek yogurt with a thick coconut cream or a cashew-based yogurt. For a truly professional finish, pass the blended soup through a fine-mesh sieve (chinois) to remove any tiny fibers from the cucumber or aromatics. Do not skip the chilling time; the flavors need an hour to marry and the cold temperature is essential for the refreshing mouthfeel.
🍽️ Serving Suggestions
Pair with warm, crusty sourdough bread or salty corn tortilla chips for a textural contrast. Serve alongside a crisp, dry Sauvignon Blanc or a chilled Mexican lager with a lime wedge. For a light lunch, serve this soup with a side of grilled shrimp skewers seasoned with cumin and paprika. Present in small chilled shot glasses as a sophisticated 'amuse-bouche' for a summer garden party.