Mexican avocado soup
Chilled, creamy and ready without cooking
A smooth, pale green soup of ripe avocado, cucumber, lime and coriander, blended and served cold. It's refreshing on a hot day; serve it with lime quarters, coarse salt and nacho triangles. Mexicans also serve it hot: make it with boiling vegetable stock instead of cold water, just before serving, and don't reheat it.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
To serve
Method
0/4 doneStep 1: Put 2 ripe avocados, 4 tbsp lime juice, ½ cucumber, 2 tbsp fresh coriander leaves, 1 green chilli, 1 garlic clove, 2 ½ cups cold water and 1 tsp salt in a blender and blend thoroughly until completely smooth.
Step 2: Taste and adjust the salt and lime, then cover and chill for 30 minutes.
30 minStep 3: Serve the chilled soup in small bowls, topping each with a leaf of fresh coriander leaves.
Step 4: Serve 1 lime or lemon, coarse salt and nacho triangles separately.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 2 g
- Carbs
- 10 g
- Fat
- 15 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mexican avocado soup take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe avocados?
- Mashed peas with lemon juice (for dips).
- What can I use instead of lime juice?
- Lemon juice, same amount.
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