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Chilled Avocado Lime Soup
Avocado lime soup is a cold, creamy blend with coconut milk, spring onion and coriander. Lime gives brightness while vegetable stock controls the density. The colour and fresh flavour are best when prepared close to serving.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use ripe avocado without brown stringy sections and unsweetened coconut milk. Jalapeño heat varies, so remove seeds and add cautiously. Keep the stock cold before blending.
Blend until smooth, adding stock gradually to avoid an overly thin result. Taste lime and salt, chill immediately and keep covered. Follow the recipe’s short quality window rather than treating the avocado purée as a long-storage soup.
A bitter or dull flavour may come from poor avocado rather than insufficient lime. Browning is reduced by prompt preparation and covering, but lime does not replace refrigeration. If too thick, loosen with cold stock shortly before serving.
About This Recipe
Avocado lime soup is a cold, creamy blend with coconut milk, spring onion and coriander. Lime gives brightness while vegetable stock controls the density. The colour and fresh flavour are best when prepared close to serving.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Immersion blender or blender approved for the liquid temperature
- ✓ Fine sieve
- ✓ Shallow cooling containers
- ✓ Ice bath if starting with cooked soup
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Chill stock, coconut milk and serving bowls before beginning.
- Blend avocado, stock, coconut milk, lime, spring onion, jalapeño and coriander.
- With the blender running, add olive oil to give a glossy cohesive finish.
- Pass through a sieve only if fibrous coriander or spring onion remains.
- Press reusable wrap directly onto the surface and chill no longer than 4 hours.
- Stir, adjust acidity and serve immediately with lime zest and coriander.
Chef Notes & Tips
Lime and surface contact protection slow browning, but make this shortly before service. Allow additional refrigeration time until thoroughly chilled; preparation and cooking times do not include chilling.
Ingredient choices: Use ripe avocado without brown stringy sections and unsweetened coconut milk. Jalapeño heat varies, so remove seeds and add cautiously. Keep the stock cold before blending.
Cooking control: Blend until smooth, adding stock gradually to avoid an overly thin result. Taste lime and salt, chill immediately and keep covered. Follow the recipe’s short quality window rather than treating the avocado purée as a long-storage soup.
If something goes wrong: A bitter or dull flavour may come from poor avocado rather than insufficient lime. Browning is reduced by prompt preparation and covering, but lime does not replace refrigeration. If too thick, loosen with cold stock shortly before serving.
Ingredient Substitutions
- ↔ Use chilled cucumber for one-third of the avocado; oat cream may replace coconut milk.
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.
Serving & Plating
Serve thoroughly chilled within the stated four-hour quality window. Use coriander and a small lime-zest finish without covering the smooth surface.
Storage
Keep covered at 4°C or below and serve within 4 hours for best colour and texture. Do not leave at room temperature for more than 2 hours.
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