Cool Avocado Soup for the Summer

You saw my post on my little one’s Curious George Birthday. I mentioned that I had made some of the food items. This soup was one of them. We celebrated Birthday during the day and the heat index was showing 82 degrees which is kinda hot for Chicagoans. This soup provided a bit of coolness in the summer heat. the soup itself requires no heating or cooking. Just a good old blender and refrigerator. This can also be carried in containers as long as you keep it in a cooler. I only had a cup of soup left over and that lasted into the evening without any change of taste so I suppose you can also make it ahead of time.

The soup has a very beautiful shade of green color. Truly my summer favorite from now on.

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Avocados Ripe 1 large

Cucumber Peeled and cut in small pieces 2 small persian

Yogurt/Buttermilk 2 cups

Cumin Powder 1/2 tsp

Tarragon 1 tsp

Chives 1 tsp

Scallions 1/4 cup cut small

Garlic Fried 1 tsp

Pistachios for Garnish

Salt per taste

Honey 1 tsp if desired

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Mix all the ingredients above except Pistachios in a blender and mix until pureed smooth. If you are using Yogurt, add a little water when blending. I have a Nutribullet which worked fantastically. I am sure my dream machine Vitamix would do even better. Pour the soup in a preferably glass container and close with a plastic wrap. Wrap should be touching the soup. Then do another wrap to ensure tight seal. You would hate to get other Refrigerator food smells getting into the soup. Chill for couple of hours or more.

When serving pour in a bowl and garnish with Pistachios.

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P.S. If you didn’t see the Curious George Birthday Post, it is here.

The recipe is taken from Deborah Madison’s Vegetable soups.

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