Best 7 Cold Guacamole Soup Recipes

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Title: Discover the Refreshing Delight of Cold Guacamole Soup: A Culinary Journey of Flavors

Indulge in a culinary journey with our tantalizing Cold Guacamole Soup, a delightful dish that combines the vibrant flavors of ripe avocados, tangy tomatillos, and zesty cilantro. This chilled soup is a perfect appetizer for warm summer days or a light lunch option that will invigorate your taste buds.

Our collection of recipes offers a variety of Cold Guacamole Soup variations to suit your preference. From the classic recipe that captures the traditional Mexican flavors to innovative twists that incorporate unique ingredients, there's a recipe for every palate.

One of our favorites is the Avocado and Roasted Tomatillo Soup, where roasted tomatillos add a smoky depth to the creamy avocado base. For those who love a spicy kick, the Spicy Guacamole Soup is sure to satisfy, featuring a blend of chili peppers and jalapeños that brings a fiery touch to the soup.

If you're looking for a vegan option, our Vegan Guacamole Soup is a delicious choice. It uses plant-based ingredients such as almond milk and nutritional yeast to create a rich and flavorful soup that is both satisfying and nutritious.

No matter your dietary preferences or taste, our Cold Guacamole Soup recipes offer a refreshing and delightful experience. So gather your ingredients, prepare your blender, and embark on a culinary adventure that will transport your taste buds to a world of vibrant flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CHILLED AVOCADO SOUP



Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

Steps:

  • Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
  • Season with salt, to taste. Remove from the heat and set aside to cool.
  • Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
  • Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

COLD AVOCADO SOUP: SOPA DE AGUACATE



Cold Avocado Soup: Sopa De Aguacate image

Provided by Food Network

Time 2h15m

Yield about 8 cups

Number Of Ingredients 9

2 tablespoons finely chopped cilantro leaves
1 serrano chile, seeded and minced (wear rubber gloves)
1 cup fresh orange juice
1/2 teaspoon freshly grated orange zest
1/4 cup tequila
2 cups cold chicken broth
2 Mexican avocados (about 1 pound), pitted, peeled and chopped coarse
Kosher salt and white pepper
Garnish: 2 cups chopped, peeled seeded watermelon (optional)

Steps:

  • In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.
  • Chill soup, covered, 2 hours, or until cold.
  • Serve topped with watermelon.

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

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.

COLD AVOCADO SOUP



Cold Avocado Soup image

Make and share this Cold Avocado Soup recipe from Food.com.

Provided by crazycookinmama

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
4 tablespoons all-purpose flour
4 cups chicken stock
4 ripe avocados
1 cup sour cream, plus additional (to garnish)
1 tablespoon limes or 1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
salt & freshly ground black pepper, To taste

Steps:

  • Heat the butter in a saucepan over moderate heat and stir in the flour.
  • Cook for 2 to 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently.
  • Boil for 5 minutes, remove from the heat and allow to cool to room temperature.
  • Peel and pit 3 of the avocados and combine them with the remaining ingredients in an electric food processor or blender. Add about 2 cups of the cooled chicken stock and puree until smooth.
  • Pour the avocado mixture into the saucepan with the remaining chicken stock and stir to combine.
  • Chill for at least 2 hours.
  • Immediately before serving, peel, pit, and dice the remaining avocado.
  • Serve garnished with the diced avocado and a dollop of sour cream if desired.

Nutrition Facts : Calories 661.2, Fat 56, SaturatedFat 19.9, Cholesterol 63, Sodium 514.6, Carbohydrate 34.1, Fiber 13.7, Sugar 5.4, Protein 12.8

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

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 AVOCADO CORN SOUP WITH CILANTRO OIL



Cold Avocado Corn Soup With Cilantro Oil image

Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.

Categories     Soup/Stew     Fruit     Herb     Vegetable     Freeze/Chill     Avocado     Corn     Summer     Chill     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For soup
1 fresh or frozen ear of corn, shucked
4 cups plus 2 tablespoons water
1 garlic clove, smashed
1 1/2 teaspoons salt
1 1/4 cups chopped white onion
1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
2 firm-ripe California avocados (1 to 1 1/4 lb total)
3 tablespoons fresh lime juice
1/4 cup crema or sour cream
For cilantro oil
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon salt
Special Equipment
a 3/4-inch melon-ball cutter

Steps:

  • Make soup:
  • Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
  • Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
  • Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
  • Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
  • Prepare cilantro oil while soup chills:
  • Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
  • Assemble soup:
  • Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
  • Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
  • Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

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

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.

Tips:

  • Use ripe avocados: Make sure your avocados are ripe and creamy. This will give your soup a smooth and rich texture.
  • Chill your ingredients: Chilling your ingredients before blending will help to create a cold and refreshing soup. You can also chill your soup for at least 30 minutes before serving for an even more refreshing taste.
  • Adjust the spiciness: If you like your soup spicy, add more jalapeño or serrano pepper. If you prefer a milder soup, omit the peppers or use a milder variety, such as a poblano pepper.
  • Use good quality ingredients: The better the quality of your ingredients, the better your soup will taste. Use fresh, ripe avocados, tomatoes, and cilantro. You can also use homemade chicken or vegetable broth for a more flavorful soup.
  • Garnish your soup: Garnish your soup with fresh cilantro, diced tomatoes, or a dollop of sour cream before serving. This will add a pop of color and flavor to your soup.

Conclusion:

Cold guacamole soup is a delicious and refreshing soup that is perfect for a summer lunch or dinner. It is easy to make and can be tailored to your own taste preferences. You can adjust the spiciness, add different toppings, or even use different types of avocados. So experiment and find the perfect combination of flavors for your own cold guacamole soup.

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