Avacado Soup with Green Peppercorns

Not every soup needs cream to feel luxurious. This one proves it.

Four ripe avocados get simmered in light chicken broth with onion, garlic, cumin, and ground coriander, then blended into a velvety smooth puree. The texture is naturally creamy and rich without a drop of dairy.

The green peppercorns are the real conversation starter. Added after the puree, they pop with a sharp, almost floral heat that cuts right through the richness of the avocado.

Garnish with fresh cilantro and a few extra peppercorns scattered on top.

This soup works hot or chilled, and it’s the kind of recipe that makes people stop and say “wait, what’s in this?"

Kitchen Tips

• Use ripe avocados. They should give slightly when pressed. Underripe avocados won’t blend smoothly and will taste grassy instead of buttery.
• Blend in batches and be careful with the hot liquid. Hold the blender lid down with a towel. Hot soup in a blender likes to erupt.
• Green peppercorns in brine are essential here, not dried green peppercorns. The brined ones are soft, juicy, and burst with flavor when you bite into them.

Variations

• Chilled Summer Version: After pureeing, refrigerate until cold and serve in chilled bowls with a squeeze of lime juice on top.
• Spicy Kick: Add a seeded serrano chile when sautéing the onions and garlic for a hotter version.