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Chilled Avocado & Arugula Soup

Print Recipe
Course Soup
Keyword Avocado
Prep Time 5 minutes
Cook Time 5 minutes
Servings 5 cups

Ingredients

  • 2 medium ripe hass avocados diced
  • 65 grams 2 big handfuls arugula
  • 1/3 cup mint leaves roughly chopped
  • 1 teaspoon flaky sea salt
  • juice of one lemon
  • 1 teaspoon good honey
  • 1/3 cup heavy cream
  • 3 and 2/3 cup spring water ice cold (or enough to reach desired consistency)
  • 1 tablespoon good olive oil

optional garnishes

  • toasted pepitas
  • crusty bread toasted or grilled
  • fresh herbs mint, chives
  • goat cheese
  • cream and good olive oil for drizzling
  • flaky finishing salt

Instructions

  • Place all ingredients in a blender. Blend until completely smooth and no bits remain. Adjust lemon, salt, honey, and water to taste if you want to. Either chill until very cold or stir a handful of ice through it until cold.
  • Ladle into bowls and top with the garnishes of your choice. I highly recommend a bit of finishing salt on top & crusty bread alongside at the very least.