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!
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
- 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!
This soup is best served the same day.
Inspired by the cookbook Green Kitchen Travels