Description
Chilled Avocado Soup with Lemon Basil is a light, refreshing summer dish made with creamy avocados, coconut milk, vegetable broth, and a zing of lemon basil. It’s vegan, gluten-free, and perfect for hot days.
Ingredients
2 ripe avocados, roughly chopped (peeled, pit discarded)
1 cup coconut milk (lite)
1 cup low-sodium vegetable broth (mild and light-tasting)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice (from one lemon)
1 tablespoon white wine vinegar
1 tablespoon lemon basil, chopped (or use regular basil with extra lemon zest)
2 teaspoons shallots, minced
1 ½ teaspoons kosher salt
Instructions
- Add all ingredients to a blender.
- Blend until smooth and creamy.
- Transfer to a container and refrigerate for at least 2 hours to allow the flavors to meld.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve chilled in small bowls or shot glasses as an appetizer or pair with a light salad for a meal.
Notes
- If you don’t have lemon basil, substitute with regular basil or mint for a different flavor.
- For a spicier version, add cayenne pepper or chili flakes.
- For a heartier soup, consider adding chilled crabmeat or shrimp.
- The soup is best stored in an airtight container for up to 3 days in the fridge.
- It’s not recommended to freeze this soup as the texture may change.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg
