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A close up of avocado soup topped with shrimp, cilantro, feta, aleppo pepper and scallions in a bowl with a spoon.
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3 from 2 votes

Chilled Avocado Soup with Greek Yogurt, Cucumber, and Shrimp

Serve this creamy, tangy, refreshing chilled avocado soup as an appetizer, or top with the 5-minute sauteed shrimp for a light and healthy lunch or dinner.
Prep Time10 minutes
Chilling time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Soup
Cuisine: American/Mediterranean
Diet: Gluten Free
Servings: 6
Author: Abigail Chipley

Ingredients

For the Avocado Soup

  • 4 medium avocados
  • 2 English cucumbers, peeled
  • 2 small jalapeños, roughly chopped (remove the seeds and ribs for less heat, if desired)
  • 1/4 cup fresh lime juice
  • 1 cup Greek yogurt
  • 2 cups ice water, plus more for thinning
  • 1/2 cup chopped fresh cilantro
  • 6 scallions, sliced
  • Kosher salt
  • 1 lime, for serving, cut into wedges
  • Feta, for serving

For the Shrimp Topping (Optional)

Instructions

Make the Soup

  • Prep the cucumber and avocado: Roughly chop two of the avocados and one of the cucumbers. Add to a high-speed blender.
  • Make the puree: To the blender, add the jalapenos, lime juice, yogurt, ice water, ¼ cup of the cilantro, and 3/4 of the the scallions (save some for garnish). Season to taste with salt (2-3 teaspoons), then puree until completely smooth. Transfer to a large bowl.
  • Finish and chill the soup: Cut the remaining two avocados and remaining cucumber into 1/4-inch cubes and stir into the soup. Thin with ice water as desired (about 1 to 1 1/2 cups). Season again with salt to taste. Refrigerate for about 1 hour (or see notes for a quick-chilling method).

Optional: Make the Shrimp Topping

  • Saute the shrimp. In a large skillet, heat oil over medium-high heat until shimmering. Season the shrimp with salt and Aleppo pepper, then add shrimp to hot oil and cook, turning once, until opaque throughout, 2 to 3 minutes.

Garnish and Serve

  • Ladle the soup into bowls. Garnish with the shrimp (if using), remaining cilantro and sliced scallions. Crumble feta cheese on top to finish, then serve each bowl with with a lime wedge.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe
  • Note: To Chill it Quick: Pour the soup into a bowl or large measuring cup and immerse it in a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes.
  • Common swaps: 
    • Make it dairy-free: Replace the Greek yogurt with one additional avocado, and leave off the feta cheese.
    • For the vegetarians: Skip the shrimp and top with crunchy, Garlic Croutons.
  • Nutritional calculation does not include the optional shrimp topping (an additional 69.3 calories/serving). 

Nutrition

Calories: 268.1kcal | Carbohydrates: 19.4g | Protein: 7.5g | Fat: 20.6g | Saturated Fat: 3.4g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 13.1g | Cholesterol: 2.2mg | Sodium: 33.7mg | Potassium: 864mg | Fiber: 10.4g | Sugar: 4.8g | Vitamin A: 590IU | Vitamin C: 28.8mg | Calcium: 93.6mg | Iron: 1.3mg

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