Cold Avocado-Cilantro Soup with Lime and Greek Yogurt
A revitalizing cold soup blending creamy avocado, tangy lime, and cooling cilantro with Greek yogurt for a smooth and refreshing starter. This mexican-inspired soups (vegetarian) ready in about 10 minutes pairs medium, peeled and pitted ripe avocados, plain Greek yogurt, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and pitted ripe avocados
- 1 cup plain Greek yogurt
- 3 tbsp fresh lime juice
- 1/2 cup, chopped fresh cilantro leaves
- 1 cup cold water
- 1 small, minced garlic clove
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 small, seeded and chopped (optional) jalapeño
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 2 medium peeled and pitted ripe avocados, 1 cup plain Greek yogurt, 3 tbsp fresh lime juice, 1/2 cup chopped fresh cilantro leaves, 1 small minced garlic clove, and 1 cup cold water. Blend on high until smooth and creamy.
- Step 2: Add 3/4 tsp salt, 1/4 tsp black pepper, and 1/2 small seeded chopped jalapeño if desired for a mild kick. Blend again briefly to incorporate.
- Step 3: Chill the soup in the refrigerator for at least 30 minutes before serving. Serve cold, garnished with extra cilantro leaves or a lime wedge for a rejuvenating, creamy soup.
Frequently asked questions
How long does Cold Avocado-Cilantro Soup with Lime and Greek Yogurt take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Avocado-Cilantro Soup with Lime and Greek Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain greek yogurt from drying out.
Can I substitute ingredients in Cold Avocado-Cilantro Soup with Lime and Greek Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Avocado-Cilantro Soup with Lime and Greek Yogurt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Avocado-Cilantro Soup with Lime and Greek Yogurt vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
