Avocado Cilantro Soup

This no-cook chilled soup comes together entirely in a food processor. Avocado and cilantro form the base, but it’s the combination of yogurt and buttermilk that gives it a tangy backbone that keeps the richness in check.

The curry powder is a surprise here, just enough to add warm, earthy depth without steering the whole bowl into curry territory. Ground red pepper follows with a quiet heat that builds slowly at the back of your throat.

Process the scallions, cilantro, and garlic first until fine, then add the avocado. This order matters. Chunky aromatics trapped under the avocado won’t break down properly, and you’ll end up with stringy bits in what should be a silky smooth soup.

Chill it at least an hour before serving. Cold soups need time for flavors to meld, and this one tastes noticeably better after resting than straight out of the processor.

Kitchen Tips

• Use ripe avocados that give slightly when pressed. Underripe ones won’t blend smooth and taste grassy.
• The soup thickens as it chills. Thin with a splash of buttermilk or water when serving if needed.
• Add lime juice last and taste. The yogurt and buttermilk already bring acidity, so adjust to your preference.

Variations

• Stir in diced cucumber and a drizzle of olive oil for a chunkier gazpacho-style presentation.
• Replace curry powder with cumin for a more Mexican-leaning flavor profile.
• Top with toasted pepitas and a swirl of chili oil for crunch and color.