Creamy Mexican Avocado Soup

avocado soup

avocado soup2

When you eat soup, or expect to eat soup, you are prepping to eat a warm broth filled with vegetables, grains, and proteins. What’s different about this soup is that it is served chilled. It’s an appetizing soup, especially in the summer since it can keep you cool and to withstand the heat. The combination of avocado and heavy cream make for a velvety texture that will have you licking the bowl clean.

Prep Time: 20 minutes

Serves 4:

*This dish is a chilled soup*


5 ripe Hass avocados

1 ½ cups sparkling water

½ cup heavy cream

¼ cup olive oil

½ cup of grilled corn kernels (can use frozen or canned corn as well instead of grilled)

½ cup of black beans (can use canned beans)

2 small jalapenos, diced

1 large tomato, diced

3 ice cubes

Kosher salt

Freshly ground black pepper

Tortilla strips

¼ cup cilantro

1 lime


  • Take one avocado, cut in half, remove pit, and dice it
  • Take the remaining avocados and scoop them into a blender
  • Add the ice, oil, sparkling water, the heavy cream, the juice of half a lime, and some salt and pepper to taste
  • Blend until smooth and creamy
  • Take the corn, beans, tomato, cilantro, jalapeno, and the other half of the lime and mix them in a separate bowl
  • Transfer the soup onto plates and garnish with salsa mixture and the tortilla chips
  • Enjoy!


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