Creamy Lemon Avocado Herb Soup with Fresh Spring Herbs
This vibrant, silky soup combines ripe avocados with bright lemon and fresh spring herbs for a refreshing chilled soup perfect for warm days. The creamy texture and zesty flavour make it an elegant starter or light lunch.
Ingredients
- 3 ripe avocados, halved and pitted
- 750ml vegetable stock, chilled
- 200ml Greek yogurt
- 2 lemons, juiced (approximately 80ml)
- 1 lemon, zested
- 2 cloves garlic, minced
- 3 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 small shallot, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
- Fresh herb sprigs and olive oil drizzle for garnish
Instructions
Scoop the avocado flesh into a blender or food processor.
Add the chilled vegetable stock, Greek yogurt, lemon juice, lemon zest, garlic, and shallot to the blender.
Add the fresh chives, dill, and parsley, reserving a small amount for garnish.
Blend on high speed for 2-3 minutes until completely smooth and creamy.
Season with salt, black pepper, and cayenne pepper, then blend briefly to combine.
Taste and adjust seasoning, adding more lemon juice if desired for brightness.
Transfer the soup to a covered container and refrigerate for at least 30 minutes to allow flavours to meld.
Ladle the chilled soup into bowls, drizzle with extra virgin olive oil, and garnish with reserved fresh herbs and a sprinkle of lemon zest before serving.
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