Three-Minute Chilled Avocado Buttermilk Soup

eHow Food Blog

Chilled avocado buttermilk soup

Summers in Portland are precious and brief. After months of rain, we get a three-month window of spectacular sunshine and warmth. Who wants to be slaving over a hot stove when summer is happening in all its glory outside? Not me! So I keep my summer meals light and cold and make recipes that don’t require a lot of cooking.

Avocado buttermilk and basil for chilled avocado soupAvocado soup in a blender

This chilled avocado soup is one of my summer staples. It’s quick (takes just 3 minutes to make), it’s easy (only 2 steps), it’s filling and it’s pantry-friendly, using ingredients that you probably have on hand. This soup is lusciously creamy from the avocado, and tangy from the lemon and buttermilk. A good handful of basil leaves make the soup summery and refreshing. Use a good quality vegetable stock, it will make all the difference to your soup.

Chilled avocado buttermilk soup

Chilled Avocado Buttermilk Soup

Serves 1 to 2


  • 1 ripe avocado
  • 1 clove of garlic, peeled
  • 3/4 tablespoon lemon juice
  • 3/4 cup buttermilk
  • 1 cup vegetable stock
  • 10 large basil leaves
  • Salt and freshly cracked black pepper


  1. Cut the avocado lengthwise, going all around the pit so that you have two avocado halves. Tug the halves gently and pull them apart. Take the avocado half that has the pit, and cut the skin side again in half lengthwise, going around the pit. Separate it into two pieces. Now you will have a quarter of the avocado with the pit. Using a spoon, gently scoop out and discard the pit.
  2. Using the spoon, scoop out all the avocado flesh into a blender jar. Discard the avocado skins. Add all other ingredients to the blender and blend into a very smooth soup. If the soup is too thick, add more vegetable stock and blend again.
  3. Chill the avocado soup in the refrigerator for 1 hour before serving.

For more easy, vegetarian recipes visit my blog Veggie Belly and follow me on Facebook, Twitter or Pinterest.

Photo credits: Sala Kannan

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