Ultrafast Avocado Soup

By Mark Bittman

Ultrafast Avocado Soup
Evan Sung for The New York Times
Total Time
10 minutes, plus chilling
Rating
4(330)
Comments
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Little or no cooking is one way to keep the kitchen cool in the summer, but if the food you produce is cool (and delicious, of course), that’s a real plus. Cold soups are a common solution. It’s difficult to imagine one simpler than this one, and impossible to imagine one richer and creamier.

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Ingredients

Yield:4 servings
  • About 2 cups chopped ripe avocado flesh (3 or 4 small avocados)
  • 3cups milk, preferably whole
  • Salt and cayenne pepper to taste
  • 2tablespoons freshly squeezed lime juice, or to taste
  • A handful or more of small cooked shrimp
  • Chopped fresh cilantro or parsley leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

205 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 7 grams protein; 576 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a purée. Add remaining milk and purée, then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor).

  2. Step 2

    Add lime juice, taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.

Ratings

4 out of 5
330 user ratings
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Comments

Linda Newman

Fabulous! Shrimp and took suggestion of adding tiny frozen peas, just defrost. A definite keeper. Sharing on Facebook.

L&J

This is a splendid, elegant recipe and thanks to whoever created it.
It took seconds in our new vitamix.(and the vitamix cleans in seconds)
We used Over the Moon fat free milk to avoid some fat and Sriracha
sauce rather than cayenne pepper.
This goes on our "make it often" list

Meg

A nice easy summer soup, but a bit on the bland side for my taste. A little extra salt and cayenne helped, but the flavor could use a little more depth.

Betsy.

I have made a similar soup and garnished it with the shrimp and fresh pico de Gallo.

Danielle B

I have been making a similar version of this for years. The key differences are that I use about a cup of plain yogurt rather than milk, throw in a peeled cucumber and a clove of garlic, and add chicken broth or water to thin it out. I probably use a bit more salt than this recipe calls for, and also like to add smoked parika, ancho, or chipotle chile powder and/or a half a serrano or jalapeno to the mix. We live on it during our long hot New Orleans summers.

HanTran

Gonna do those shrimp with Old Bay on the shrimps, smoked paprika aloing with cayenne.

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