A good soup recipe is something you should always have in your back pocket – if you know how to throw together a quick, easy soup you’re all set for weeknight dinners, healthy lunches, and busy weeks (they freeze so well!). When summer rolls around, you might think you have to throw in the towel on this go-to healthy staple. But wait – it’s time to give chilled soups their moment to shine. This chilled avocado gazpacho soup takes the same amount of time as blending up a smoothie – but unlike your standard gazpacho or other chilled soups – has a base of avocado that is hearty enough to stand up on it’s own as a meal.
Between my morning smoothies, afternoon matchas, and now this soup, my new KitchenAid® Pro Line® Series Blender has been in perpetual motion. It’s got a lot of competition in my kitchen (unlike Carrie who stores shoes in her oven, I actually store kitchen appliances in my room). And thanks to limited NYC counter space, any appliance that is dual-purpose is a serious win in my book. Blending this soup transforms it into the silkiest texture. Not only is the texture rich and creamy, the soup is the perfect balance between nutrient-dense and nourishing and light and cleansing. I’ve added some texture in the form of a completely addicting savory granola and a simple cucumber and tomato salad.
The best part about soups is that they aren’t an exact science. Although great as is, you can easily swap out ingredients depending on your preferences or what you have on hand. I imagine cilantro or chives would be great in place of basil, or some coconut yogurt or coconut milk stirred in would also be lovely. I like to make this soup about an hour before serving and let it chill in the fridge (you can always blend it up with a few ice cubes before serving if you like it super cold like me). Serve in bowls or sip on in mugs!