When the temperatures rise and you want something cool, creamy, and refreshing, this Gluten-Free Sopa Fría de Aguacate (Chilled Avocado Soup) is exactly what you need. This vibrant Mexican-inspired soup comes together in minutes with just a blender and requires no cooking at all. It’s silky smooth, bright with lime, and has a gentle kick from serrano chiles.
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Naturally gluten-free and incredibly versatile, this chilled avocado soup makes a perfect light lunch, elegant starter, or poolside refresher. The rich avocados are balanced by tangy lime juice and a touch of cream, while a garnish of fresh diced tomatoes adds color and brightness.
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SERVES 6–8
2 serrano chiles, stemmed, seeded, and finely chopped
2-4 large ripe avocados, pitted, peeled, and roughly chopped
1/2 medium white onion, finely chopped
6 cups/1.4L chicken or vegetable stock
1 cup/250ml heavy cream
⅓ cup/78ml fresh lime juice
Kosher salt and freshly ground black pepper, to taste
2 plum tomatoes, cored, seeded, and finely chopped—
Combine the serrano chiles, the avocados, and the onion in a food processor or blender, and process until a smooth paste forms. Add stock, cream, and lime juice, and purée until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours.
Garnish with tomatoes.
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