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French Avocado Soup

A silky chilled soup of ripe avocado, cucumber, boiled eggs and fresh basil, brightened with lime and a touch of apple cider vinegar. It needs no real cooking, comes together in one blender and makes a refreshing light lunch for warm days when you want something healthy.

A silky chilled soup of ripe avocado, cucumber, boiled eggs and fresh basil, brightened with lime and a touch of apple cider vinegar. It needs no real cooking, comes together in one blender and makes a refreshing light lunch for warm days when you want something healthy.

What you'll need.

For the soup

  • 1 ripe avocado
  • 1 cucumber, peeled
  • 2 boiled eggs
  • 1 green bell pepper
  • 2 garlic cloves
  • Olive oil
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lime
  • Fresh basil
  • 60 ml (2 fl oz) water
  • 1 tablespoon sour cream
  • Salt and pepper

For serving

  • ½ cucumber, seeds removed, diced
  • Pine nuts
  • Basil leaves

How to make it.

  1. Pour boiling water over the avocado, then peel and slice it. Peel and slice the cucumber.
  2. Put the avocado, cucumber, boiled eggs, chopped green pepper and garlic into a blender.
  3. Add olive oil, the apple cider vinegar, lime juice and a handful of basil, and blend until smooth.
  4. Add the water, sour cream, salt and pepper, and blend again until silky.
  5. Serve chilled, topped with diced cucumber, pine nuts and fresh basil.

My tips.

A quick dip in boiling water makes the avocado easier to peel and keeps its colour bright. If the soup feels too thick, loosen it with a splash of cold water or a little more lime juice.

Good to know.

Can I make it ahead?
It tastes best the same day, but it keeps a few hours in the fridge with cling film pressed on the surface.

Can I skip the eggs?
Yes, the soup will be lighter and fully plant-based if you also swap the sour cream for yoghurt or a dairy-free alternative.

Is it filling?
Yes, avocado and eggs make it surprisingly satisfying for a cold soup.

Prep 15 min · Cook 10 min · Total 25 min · Serves 2

Nutrition.

~320 kcal · Protein 10 g · Fat 27 g · Carbs 14 g (approximate, calculated automatically)

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About the publisher

This recipe is published by Comida de la Nevera. Our written guides are prepared from original cooking videos and include ingredient quantities, step-by-step instructions, practical tips, FAQs and approximate nutrition information. Learn more about our editorial approach on the About page, or send corrections through Contact.

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