Chilled Avocado Pepita Soup
A refreshing chilled soup made from creamy avocado and pepitas! Raw, vegan and gluten-free!
Aaannnnnd we’re back with chilled soup!
Do you guys remember the last time I made it? It was this Chilled Asparagus Soup that was inspired by our dinner at Lalime’s in Berkeley.
I absolutely love that recipe but I have to admit, this one is so much easier to make. All you have to do is throw everything into the blender, let it chill in the refrigerator and POOF! It’s ready. :)
This particular green soup was inspired by a recipe that I recently made from the cookbook Green Kitchen Travels. Have you heard of it? It’s such a great book! I just love their adorable little family. And of course the tasty vegetarian recipes don’t hurt either.
The chilled avocado soup that I made from their book is with Greek yogurt and it’s incredibly delicious. I’m pretty sure I licked the bowl clean after I was done.
That happened to be around the same time that I made the lime pepita cream for my Black Bean Tacos and I thought, hey, I bet that would make the perfect substitute for dairy in this soup. And I’m sure you can probably guess what happened next.
Surprisingly, the result of using pepitas gave it a lighter, more airy texture. And of course they add a hint of flavor but I think it pairs really well with the other ingredients.
For the most part, the dominating flavors come from the shallot, lemon and fresh herbs.
Besides being vegan and gluten-free, it’s also raw. There’s no turning on the stove or waiting for anything to cook. Just blend, chill and serve.
It really is the perfect way to cool down on a warm summer evening. So feel free to shut of the air conditioner, open the windows and grab a spoon!
Ingredients
2 ripe avocados
1 small shallot (approx. 3 inches)
1/3 cup fresh dill
1/4 cup fresh cilantro
1 cup pepitas (pumpkin seeds), soaked overnight
juice of 3 lemons (approx. 1/2 cup)
2 tablespoons lemon zest
1 cup water
salt to taste
fresh chives and dill + extra pepitas for garnish
Instructions
- Drain the pepitas and then add them to a blender or a food processor along with the lemon juice and 1/2 cup water. Blend until a creamy consistency has formed, scraping down the sides as needed.
- Add the remaining ingredients to the blender and continue to blend until smooth. Add more water if needed to thin and salt to taste.
- Transfer the container to the refrigerator and chill for at least 30 minutes. Divide into individual dishes, garnish with fresh herbs and pepitas, and serve!
Notes
This soup is best served the same day.
Inspired by the cookbook Green Kitchen Travels
Avocado and pepitas?? Glorious day, that sounds amazing! I could really go for some chilled soup now that it’s hot again over here and I love how healthy this recipe is. Loving the lemon zest and shallots. I should really get my hands on that cookbook!
I think you’d really like the book! It’s a winner. :)
Chilled soups are the best! I’m loving the creamy avocado in here :)
Thanks Medha! :)
I so want to try a chilled soup! I never have, but this sounds fab!
Thanks Rebecca! You should definitely give it a try!
This looks so creamy – almost like a dip! I wonder how I would feel about a cold soup. I guess it is akin to a savory smoothie!
Wow, what a creative dish Sarah! I’ve never really tried a chilled soup before, let alone with avocado! It sounds so creamy and delicious, and the lemon sounds like a great addition. I’ll definitely have to give this a try.
Chilled soup is listed under “recipe ideas” in my brain lol I’m hoping to get more specific than that…. This flavor combo looks divineeeeee and, like you said, super simple. Where would we be without blenders?
It would be a very sad world without a blender! ;)
The flavor combo and texture of this soup sounds incredible. Must pin!
You had me at “no turning on the stove”;) This is the perfect soup for this warm weather we’ve been having. I love the use of pepitas here – I’d never have thought to do that, but I’m obsessed with pepitas! Gorgeous.
Thanks Sarah! They really make a wonderful non-dairy cream! :)
I cannot get enough of pepita seeds lately … but I’ve never blended them like this before! And of course I can never get enough of avocado :) This looks delicious!! Have a great weekend friend!! :)
Sarah, this looks so good! I only recently have tried chilled soups and I really like them. The consistency of this looks like it would be great for dipping crackers into (I know – I can’t have soup without some kind of cracker) and it’s a really creative use for avocado. I will try it this weekend!
Ok now this just sounds like an amazing combo. I’ve never tried a chilled soup, and the idea of it has always seemed a bit strange to me, but given the hot weather we’ve been having and how much I adore the idea of avocados and pepitas, I’m pretty sure I’d be licking a bowl of this clean. And then asking for seconds :P
I wish you would have specified how much shallot, because I used a regular-large sized shallot and found the onion flavor was overpowering. Otherwise, nice recipe.
I’m sorry about that, Alli! The shallot I used was about 3 inches in size. I will add a note. Thanks for the feedback!