Best 5 Cold Guacamole Soup Recipes

Craving a refreshing, flavorful, and low-calorie summer soup? Look no further than cold guacamole soup! With its velvety texture, tangy taste, and vibrant green color, this cold soup is a delightful blend of creamy avocados, fresh cilantro, zesty lime juice, and a hint of spice. Perfect as a light lunch or appetizer, this soup can be made in minutes using just a blender or food processor. Get ready to tantalize your taste buds with this quick and easy recipe that's sure to become a summertime favorite!

Here are our top 5 tried and tested recipes!

CREAMY AVOCADO SOUP

Creamy Avocado Soup image

Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.

Provided by Kristen Stevens

Categories Soup

Time 10m

Number Of Ingredients 9

Ingredients

4 cups stock (see notes)
¼ cup fresh lime juice
¼ cup cilantro
2 ripe avocados (skin and sead removed)
2 green onions (green part only)
1 clove garlic
1 teaspoon sea salt
¼ teaspoon ground cumin
Optional toppings: diced avocado, toasted pepitas, hot sauce or chili oil, croutons, crispy bacon, cilantro

Steps:

Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
Serve on its own or with any of the optional toppings.

Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g

GUACAMOLE SOUP

Guacamole Soup image

A delicious cold soup with the same flavours as that famous Mexican dip, Guacamole. Most of these ingredients only need to be roughly chopped because the blender will be doing the rest. From Charmaine Solomon's Complete Vegetarian Cookbook.

Provided by Rhiannon and Matt

Categories Vegan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 medium cucumber, peeled, seeded and chopped
2 garlic cloves, chopped
3 scallions, including half the green tops, chopped
1 ripe avocado, peeled & chopped
1 tomatoes, diced
1/2 red capsicum, chopped
1/2 green capsicum, chopped
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon cider vinegar
2 teaspoons sugar
1 cup vegetable stock
2 tablespoons white wine
1 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons olive oil
2 tablespoons lemon juice

Steps:

Put cucumber, garlic, scallions, capsicum, herbs, vinegar, sugar, stock & half the chopped avocado into a food processor fitted with a steel blade (or put the ingredients straight into the serving bowl & use a hand-held blender with equal results & less dishes!).
Blend well, then pour into a large serving bowl and add wine, salt, pepper, olive oil & diced tomato.
From now on it must be stirred, not blended.
Just before serving, toss the remaining avocado in the lemon juice, stir into the soup & serve with garlic croutons.

Nutrition Facts : Calories 147.7, Fat 9.9, SaturatedFat 1.4, Sodium 592, Carbohydrate 14.3, Fiber 5.1, Sugar 6, Protein 2.5

COLD CUCUMBER-AVOCADO SOUP

Cold Cucumber-Avocado Soup image

Provided by Food Network

Categories appetizer

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 large cucumber peeled, seeded and cut into 2-inch chunks
1 large, ripe avocado, peeled
2 scallions (green and white parts included) chopped
1 cup chicken broth
3/4 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper, or to taste
Garnish: Dollop of sour cream, chopped chives or scallions

Steps:

In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped.
Add broth, sour cream and lemon juice and continue to process until smooth.
Season with salt and pepper to taste and chill for 4 to 6 hours.
Taste for seasoning and serve in chilled bowls with garnish.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Chilled Cucumber Soup With Avocado Toast image

A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.

Provided by Melissa Clark

Categories easy, quick, soups and stews

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
1/2 jalapeño, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry or white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving

Steps:

In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams

COLD AVOCADO SOUP

Cold Avocado Soup image

Categories Soup/Stew Milk/Cream Blender Appetizer No-Cook Avocado Summer Chill Bon Appétit

Yield Serves 6

Number Of Ingredients 7

Ingredients

4 medium avocados, pitted, quartered, peeled
2 14 1/2-ounce cans low-salt chicken broth
2/3 cup whole milk
2 shallots, chopped
2 tablespoons dry Sherry
1/2 teaspoon hot pepper sauce
Sour cream Chopped fresh chives

Steps:

Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.

Cold Guacamole Soup: A Refreshing and Zesty Appetizer

Cold guacamole is a creamy, fresh, zesty, and refreshing thick avocado-based chilled appetizer often served as a side dish or a light lunch. With its vibrant green color, smooth texture, and tangy taste, cold guacamole is always a party favorite. Here are some tips and the conclusion based on all the provided links and information in the article: Essential Elements of a Refreshing and Exciting Guacamole:

The Power of Perfectly Ripened Avocaodos: The foundation of the perfect guacamole lies in the ripened avocado. Look for avocados that are slightly soft, yielding to gentle pressure, but not too ripe to the point of being brown or stringy.
The Spice of Life: Serrano and Jalapeño: Guacamole's zesty kick comes from the heat of serranos and jalapeños. Their spiciness adds a vibrant layer of heat and depth of flavors. Adjustable to your personal spice level.
The Citrusy Zing of Lime: The acidity of limes not only preserves the avocado's vivid green color but also imparts a citrusy zing that brightens the guacamole. Use freshly squeezed limes for the best results.
Red Onion's Pungent Bite: The pungency of red onions adds a nice balance to the creamy avocado and the heat of the peppers. So don't be shy with the red onions!
Cilantro's Refreshing Kiss: The delightful freshness of cilantro is the perfect addition to guacamole. Use it in quantity to create a lively and refreshing touch.
The Earthy Goodness of Cumin: Cumin adds a warm, toasty earthiness that complements the other ingredients beautifully.

Conclusion:

Dipping into a bowl of cold, refreshing guacamole transports one to summery bliss. The creamy and velvety texture, the vibrant green hue, and the zesty flavors of serranos and jalapeños, cleverly neutralized by the acidity of fresh limes, create a harmonious, memorable taste experience. The red onions lend their pungency while cilantro offers freshness and a herbaceous aroma. And then there's cumin, adding a warm, exotic undertone that marries everything together perfectly. Guacamole is a versatile dish that can be customized to your taste, making it a culinary canvas for creative experimentation. Serve it chilled as a side, spread it on tacos or grilled chicken, or indulge in it as a decadent, light meal. Let your culinary desires free and enjoy this taste of summer bliss.