Avocado Soup Recipe

Avocados: The main ingredient, providing a creamy base and rich flavor.

Vegetable broth: Adds depth and a savory element to the soup.

Lime: Freshly juiced to give a tangy and refreshing taste.

Plain yogurt: Contributes to the creamy texture and adds a slight tang.

Garlic: Minced to add a robust and aromatic flavor.

Cumin: A spice that adds warmth and a subtle earthy note.

Salt: Enhances all the flavors in the soup.

Pepper: Adds a touch of heat and balances the flavors.

When blending the avocado mixture, ensure to pulse the blender initially to break down the larger pieces before blending continuously. This helps achieve a smoother consistency and prevents overworking the motor. Additionally, for a richer flavor, consider roasting the garlic before adding it to the blender. This will impart a deeper, more complex taste to your avocado soup.

• ripe avocados - Substitute with cooked and mashed peas: Peas provide a similar creamy texture and a slightly sweet flavor that can mimic the richness of avocados.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a deeper flavor, though it will no longer be vegetarian.

• lime, juiced - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor to balance the richness of the soup.

• plain yogurt - Substitute with sour cream: Sour cream offers a similar tangy flavor and creamy texture.

• garlic, minced - Substitute with shallots, minced: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that can provide a different but complementary spice profile.

• salt and pepper - Substitute with soy sauce: Soy sauce can add a savory umami flavor and saltiness to the soup.

• To store your avocado soup, transfer it to an airtight container. Ensure the container is filled to the brim to minimize air exposure, which can cause the avocado to oxidize and turn brown.
• Place the container in the refrigerator. The soup will stay fresh for up to 2 days. Before serving, give it a good stir to reincorporate any separated liquids.
• For freezing, pour the soup into a freezer-safe container, leaving about an inch of space at the top to allow for expansion. Seal tightly.
• Label the container with the date and contents. This will help you keep track of how long it has been stored.
• Freeze the avocado soup for up to 2 months. When you're ready to enjoy it, thaw the soup in the refrigerator overnight.
• Once thawed, pour the soup into a blender and blend until smooth to restore its creamy texture. You may need to add a splash of vegetable broth or water if it has thickened too much.
• Re-season with salt and pepper to taste before serving.

• For a gentle reheat, pour the avocado soup into a saucepan and warm it over low heat. Stir frequently to ensure even heating and to prevent the soup from sticking to the bottom. Avoid boiling as it can alter the texture and flavor of the avocado.
• If you prefer using a microwave, transfer the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until the soup is warmed through.
• For a quick and even reheat, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the avocado soup in the top pot and stir occasionally until it reaches the desired temperature. This method ensures gentle heating and preserves the creamy texture.
• If you have a sous-vide machine, place the soup in a vacuum-sealed bag or a zip-lock bag with the air removed. Set the machine to 140°F (60°C) and immerse the bag in the water bath for about 20-30 minutes. This method evenly heats the soup without compromising its quality.
• For a refreshing twist, consider serving the avocado soup cold. Simply give it a good stir and enjoy it straight from the fridge. The flavors meld beautifully when chilled, making it a perfect option for a hot day.

• Knife: To cut the avocados in half and remove the pit.

• Spoon: To scoop out the flesh of the avocados.

• Blender: To combine and blend the avocado flesh, vegetable broth, lime juice, yogurt, garlic, and cumin until smooth.

• Measuring cups: To measure the vegetable broth and yogurt accurately.

• Juicer: To extract the juice from the lime.

• Garlic press: To mince the garlic clove efficiently.

• Measuring spoons: To measure the cumin and any additional salt and pepper.

• Serving bowls: To serve the chilled avocado soup.

Prepare ingredients in advance: Cut and scoop the avocados ahead of time. Mince the garlic and juice the lime beforehand to streamline the process.

Use a high-speed blender: A powerful blender will make the soup smoother and faster, saving you time on blending.

Pre-measure spices: Measure out the cumin, salt, and pepper before you start. This will make the blending process quicker.

Chill in the fridge: Prepare the soup a few hours in advance and let it chill in the fridge. This way, it’s ready to serve when you need it.