Chilled California Avocado Soup With Coconut Milk Recipe
Creamy Avocado Soup Recipe: This refreshing soup starts with a base of creamy avocados blended with a flavorful combination of sautéed onions and jalapeños. The addition of fresh mint adds a burst of brightness to each spoonful, making this chilled soup a delightful treat on a warm day. Drizzle some lite coconut milk on top for extra creaminess, and don't forget a sprinkle of diced tomatoes for a pop of color and freshness. Perfect for a light and healthy meal or as a starter for a summer gathering!
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 1/2 medium yellow onion, finely chopped
- 1/2 large jalapeno pepper, seeds & membranes removed (if desired), and minced
- 2 cloves garlic, minced
- 1 tbsp minced fresh mint leaves
- 3 California avocados, peeled and cut into eights
- 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper (plus more to taste)
- 2 1/2 cups vegetable broth
- 1/3 cup lite coconut milk
- 1/3 cup diced tomatoes (optional)
Instructions
- Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and jalapeno pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes. Stir in the mint. Let cool slightly.
- Place the avocados in a food processor or heavy-duty blender, along with 1½ cups vegetable broth. Pulse until finely chopped.
- Add the remaining broth, along with the onion mixture, salt and pepper. Blend until smooth.
- Pour the soup into a medium-sized bowl and stir in the lite coconut milk.
- Cover the soup and refrigerate for at least 1 hour. Serve chilled, topped with diced tomatoes (if desired).
Yield
Serves 4 to 6
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 293 kcal
- Carbohydrate Content: 18 g
- Protein Content: 4 g
- Fat Content: 25 g
- Saturated Fat Content: 5 g
- Sodium Content: 906 mg
- Fiber Content: 11 g
- Sugar Content: 3 g
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