Best(And Fastest) Avocado Soup in the World

Everything goes straight into the blender. Ripe avocados, chicken broth, plain yogurt, milk, lemon juice, salsa, and a pinch of nutmeg get pureed until silky smooth, then chilled and served cold. No stovetop, no roasting, no straining.

The yogurt adds tang and body without weighing the soup down the way heavy cream would. It also keeps the texture lighter and more refreshing, which is exactly what you want from a cold soup.

Lemon juice does two jobs here: it keeps the avocado from turning brown and adds acidity that balances the richness. A tablespoon of salsa sneaks in some heat and depth without making this taste like guacamole.

Nutmeg is the quiet surprise. Just a quarter teaspoon creates a warm, slightly sweet undertone that makes the soup taste more complex than its short ingredient list suggests.

Chill for at least 30 minutes before serving. Cold soup needs time to let the flavors settle and meld.

Chef Tips

• Use avocados that give slightly when pressed. Underripe avocados won’t blend smooth and will taste grassy. Overripe ones can turn bitter.
• Chicken bouillon cubes dissolved in hot water work just as well as boxed broth and are faster to grab from the pantry.
• Taste before chilling and adjust the salt. Cold dulls flavors, so season a bit more aggressively than you think you need.

Variations

• Swap yogurt for sour cream for a richer, thicker soup.
• Add a handful of fresh cilantro to the blender for a herby, green version.
• Replace chicken broth with vegetable broth to make this fully vegetarian.