This Creamy Avocado, Mint, and Arugula Soup is perfect is a light, velvety soup for hot days to cool you down!
Btw, it’s vegan avocado soup!
This is one of those time that summer cold soups come in very handy! It’s 90 degrees outside, and you don’t want a heavy meal because it can sit in your stomach for longer than you’d like. Like the Chilled Strawberry and Coconut Soup I posted a few weeks ago, these soups are meant to be satisfying and full of flavor without the heavy carbs.
I made this for lunch a weekend Alicia and I were both home and we had these lovely avocados from the morning shopping. As we were doing laundry, sorting through the pantry, we were scooping bowl after bowl of this wonderful cream, keeping at bay the hot, humid weather that Miami
summer Spring is known for!
If you really like avocados, you must definitely have a cold avocado soup recipe for summer. And a hot one for winter!
Just add water
If you have a Vitamix (affiliate link) or a regular blender, this is the time to make it shine! All you have to do is just add water, blend, and let it chill for at least 2 hours for the flavors to marry together.
As for the Flavor
The first thing you taste is the avocado, creamy, velvety, and purely smooth. Next comes the slight bitterness of the arugula. It isn’t a sweet soup, but its complex and nuanced with herbaceous undertones, finally the Mint comes in and lightens up the finish on the palate. You can use a number of things to garnish, but I really like utilizing the same ingredient multiple ways through the dish.
Like the thiiiinly sliced mint as a garnish. You get these little bursts of mint as you eat the soup while encountering a crunch from the almonds. That crunch contrasts very well with the creaminess of the soup.
There are many directions to take this soup btw, add chiles and lime juice into the blend and instead of mint, add tortilla strips and you have a Mexican Avocado Soup.
Got half a teaspoon of: cumin, ginger, lime, cinnamon and a tablespoon yogurt? Toss them in the blender for an Indian take on an Avocado soup.
PS!: As I was teaching my students in a class today, this can be made wonderfully in the Nutrabullet (affiliate link)!
Just don’t overfill and you’ll be fine. Let it sit in the fridge for a few hours and you’ll be tasting the best Avocado cold soup you’ve ever had!Print
This Creamy Avocado, Mint, and Arugula Soup recipe is perfect is a light, velvety soup for hot days to cool you down!
1 cup arugula
1.5 cups water
juice of 1 lemon
7 oz plain greek yogurt* (substitute for non dairy yogurt for a vegan option)
1 tbsp sherry vinegar
3 tbsp honey* (substitute with agave nectar for a vegan option)
1 hass avocado
All the ingredients to the blender. Blend, and let chill in the fridge for at least 2 hours
Serve with olive oil, croutons, or toasted almonds.
- Category: Soups
- Method: Blending
- Cuisine: American
Keywords: Vegan, Soup, Avocado soup, Arugula Soup, Mint Soup
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A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.