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Mexican avocado soup

Chilled, creamy and ready without cooking

A smooth, pale green soup of ripe avocado, cucumber, lime and coriander, blended and served cold. It's refreshing on a hot day; serve it with lime quarters, coarse salt and nacho triangles. Mexicans also serve it hot: make it with boiling vegetable stock instead of cold water, just before serving, and don't reheat it.
Total time
10 min
Difficulty
easy
Serves
4
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Ingredients

Serves4

For the soup

To serve

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What you'll need

Fresh ingredients (6)

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Method

0/4 done
  1. Step 1: Put 2 ripe avocados, 4 tbsp lime juice, ½ cucumber, 2 tbsp fresh coriander leaves, 1 green chilli, 1 garlic clove, 2 ½ cups cold water and 1 tsp salt in a blender and blend thoroughly until completely smooth.

  2. Step 2: Taste and adjust the salt and lime, then cover and chill for 30 minutes.

    30 min
  3. Step 3: Serve the chilled soup in small bowls, topping each with a leaf of fresh coriander leaves.

  4. Step 4: Serve 1 lime or lemon, coarse salt and nacho triangles separately.

Nutrition per serving

Calories
170 kcal
Protein
2 g
Carbs
10 g
Fat
15 g
Fibre
7 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does mexican avocado soup take?
About 10 minutes in total.
How many people does it serve?
4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?
Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?
Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of ripe avocados?
Mashed peas with lemon juice (for dips).
What can I use instead of lime juice?
Lemon juice, same amount.

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