Recipe: Cold Avocado Soup

Photo by Asia Bradlee

A steaming bowl of chicken noodle is perfect on a cold winter’s night. But with temperatures soaring as summer presses on, it’s cold soup’s time to shine. This avocado summer soup recipe is light but filling, providing plenty of vegetables, healthy fats, and lean protein.

For this recipe, we chose to use light coconut milk. Almond or skim milk would also work, if preferred.

Ingredients
Serves 2

1 avocado
1 can light coconut milk (1 1/2 cups if using another milk)
1 cup cherry tomatoes
1/2 cup frozen peas, thawed
1/4 cup minced white onion
2 chicken breasts
2 garlic cloves
2 tsp dried basil
1 lemon
Salt
Pepper

Directions

Bring a pot of water to a boil. Once boiling, add the chicken breasts and boil for 10 to 15 minutes, or until cooked through. Set aside to cool.

Peel and slice the avocado, removing the pit. Cut it into small chunks and add them to a blender. Add the can of coconut milk, the basil, and a pinch of salt and pepper. Use a garlic press or knife to finely chop the two cloves of garlic, and add them to the blender. Finally, slice the lemon in half and squeeze the juice into the mixture.

Blend the soup until smooth. This should only take two or three pulses, lasting about 30 seconds each. Pour the soup into a large bowl.

Using two forks, shred the chicken. Halve the cherry tomatoes. Add the chicken, tomatoes, minced white onion, and thawed peas to the soup. Stir well.

Set the soup in the refrigerator for at least 20 minutes to cool. Ladle into two bowls and serve chilled.