Avocado Jalapeno Soup
Whip up this super smooth and refreshing chilled soup! It’s got the richness of avocado, a little kick from jalapeño, and bright fresh flavors. Surprisingly easy, tastes amazing. Perfect for a light meal or a cool starter.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: About 45 minutes (+Chill Time)
- Yield: 1 large bowl or 2 small appetizer servings 1x
- Category: Soup, Appetizer
- Cuisine: Modern Mexican-Inspired
Ingredients
Scale
For the Soup:
- ½ large ripe avocado, diced
- 1 medium jalapeño, diced (seeds/ribs removed for less heat!)
- ¼ cup chopped fresh parsley
- 2 tbsp sour cream (or Greek yogurt)
- 1 cup cold vegetable stock
- Salt, to taste
For Topping:
- 1½ red grape tomatoes (about 3 halves), chopped
- 1 slice crouton bread (or large crouton)
- 1 tsp pepitas (shelled pumpkin seeds)
- 1 tbsp extra virgin olive oil
Instructions
- Prep Crew: Get everything chopped and measured first! Dice the avocado and jalapeño (remember: seeds = heat!). Chop the parsley. Slice the tomatoes. Have your stock, sour cream, salt, crouton, pepitas, and olive oil ready to go. Easy peasy.
- Blend Time: Toss the diced avocado, jalapeño, parsley, sour cream, and a pinch of salt into your blender. Pour in most of the cold stock (save a splash).
- Get Smooth: Blend on high until it’s totally smooth and creamy, like velvet. No chunks allowed! Add the last splash of stock if needed to get the perfect thickness. Taste and add more salt if you like.
- Chill Out: Pour the soup into your serving bowl(s). Pop it in the fridge for at least 30 minutes. Trust me, this lets the flavors really come together!
- Garnish & Serve: Once chilled, top your soup! Scatter the tomatoes, place the crouton, sprinkle the pepitas, and finish with a nice drizzle of olive oil. Dig in right away!
Notes
- Serving Ideas: Great on its own! Or serve with a light salad, grilled shrimp, or tortilla chips for dipping.
- Tips & Tricks:
- Use a ripe avocado for the best creaminess.
- Control the spice! Remove jalapeño seeds/ribs for mild, leave some in for more kick.
- Don’t skip the chill time! It really makes the soup taste better.
- Blend really well for that silky smooth texture.
- Storage: Avocado browns fast! Store leftovers immediately in an airtight container. Press plastic wrap directly on the soup’s surface before sealing. Eat within 1-2 days.
- Reheating? Nope! This soup is best enjoyed cold. Heating can make it taste funny and separate. Enjoy it chilled!
- Freezing: Not recommended – texture gets weird when thawed. Fresh is best!
Find it online: https://recipesh.com/avocado-jalapeno-soup/