Avocado yoghurt soup is a treat for all avocado lovers. It’s incredibly creamy and velvety, healthy and tasty. Moreover, you have a cold and a warm option and it is ready in less than 15 minutes. Therefore, it is perfect for a quick lunch, supper or for a snack in between.
Avocado is such an amazing fruit. Now, that I said fruit, it just came to my mind; did you know that an avocado is actually a very big berry? Opposite to other berries avocados are very high in healthy fats. That’s the reason you can sometimes also notice some other names, like “butter fruit”. I find this name fits perfectly. Moreover, avocado is also rich in vitamins and minerals.
Either cold or hot days, both are perfect for a healthy avocado yoghurt soup. You can eat it warm or cold, it always tastes fantastic. How amazing is that?! This was my first time making an avocado soup (without adding other vegetables). I used them in many of my recipes before, like in a salad, in a sandwich, in mayonnaise, wrapped in bacon, crispy baked and of course in guacamole.
I am such an avocado freak. Are you too? I love them so much, that I wear small cute avocado earrings as well. They are so adorable. I bought them back in Slovenia two years ago and they still look as new. If you are a passionate foodie, check out what Brlogarka (yeah, that’s the name of the artist) does and I bet you’ll fall in love with it. This year (yeah, I did it again, it is not easy to pick just one) I ordered online a couple of macaron earrings and a couple of dragon fruits. Ohhh, so cute and well made. Check it out!
Finding a perfect avocado
Back to the recipe. Most of the times, I buy Hass avocados. The skin looks like alligator’s skin and they vary in colours (from green, dark green to brownish). Sometimes you can’t find the right avocado and you come home, cut it and find a disappointing brownish inside.
Therefore, here is a quick tip on how to find a perfectly green and creamy avocado. A ripe avocado feels slightly soft to the touch, however, the real trick is to check under the stem. The stem is the avocado’s “belly button”. When it comes off easily and you see a green or bright colour, it means the fruit is perfectly green and ripe on the inside. When the stem is very difficult to remove or you see a dark and brownish colour underneath, move to another avocado.
Ingredients for 3-4 portions of avocado yoghurt soup:
- 2 red onions (chopped)
- 3 avocados (ripe)
- 5 stems of fresh cilantro (plus some sprigs for topping)
- 2 limes (juice)
- 6 Tbsp of plain yoghurt
- salt and pepper
- walnuts
- chili
Get your blender ready.
Chop the onion and sauté it quickly in a small pan with some olive oil. Once it gets glossy, transfer it to the blender and add the pitted and peeled avocados, roughly chopped cilantro (sprig plus stems as well), lime juice (which keeps the avocado’s colour lovely and green), yoghurt (which makes it pastel green), salt and pepper.
Blend for 30 seconds or until you get a smooth texture. By blending it, you fill the mixture with air bubbles. Consequently, you’ll get a thicker consistency. Once you reach that creamy texture, you have two options.
On one hand, you can serve it cold, just like a gazpacho, on the other hand, you can serve it warm, just like I did. Now, to do that, transfer it to a pot and heat it up. As easy as pie. Wink. What are you going to do?
I served the avocado yoghurt soup warm, topped with cilantro, walnuts and some chili. You can use toasted almonds instead if you prefer. Also adding some fresh avocado slices, some coconut milk or coconut flakes would do great too. And if you need something with more consistency, take some Naan bread.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
