This Chilled Avocado Soup Recipe is just what you need to get you through the summer. It’s perfect for quick lunches as well as dinners, and it’s my go to when I need a delicious picnic item that everyone will love! Sponsored by Hood® Cream a brand I trust and love.
Today I’m bringing you a quick dinner idea that’s perfect for the hot summer months, no matter where you are. This Chilled Avocado Soup might just be my favorite no-cooking dinner because it comes together in 10 minutes, there’s no involvement of the oven or stove, and the flavor is just incredible!
I’ve partnered up with Hood® Cream once again to bring you a recipe I’m sure you’ll love – it’s a light and refreshing blend of avocados, chicken stock, Hood® Cream , and lime that sounds so simple yet delivers an incredible dish. And the reason I continue to partner with them is that they are a trusted New England brand I love – seriously, it’s the only brand I use both at home and in the restaurant, because of its stellar results in the kitchen. As a chef and home cook, quality is something I can’t skimp on!
Growing up, avocados where a daily part of our life as we had an avocado tree right in our backyard and consumed it in every way possible. My mom would make a version of this soup on days that were too hot and she didn’t want to get into the kitchen – served with a side of crusty bread, it was the perfect meal for everyone.
Now, one thing I make time for during the summer are picnics. Even if I’m working endless hours a week at the restaurant, at least once a month I plan a good picnic for us to enjoy on the beach, since living on Martha’s Vineyard the perks of being 5 minutes from the beach really balance all the work we do in the summer and this easy soup recipe is just the perfect picnic item! Serve it in small Ball jars like I did for easy transport and make sure to add toppings like fresh watercress and chopped avocado for texture and more flavor – a dash of Sriracha even sounds amazing in this.
- 4 medium ripe avocados
- 2 cups chicken stock, chilled
- 1½ cups Hood Light Cream
- 2 limes, juiced
- 1 teaspoon kosher salt
- to serve: chopped avocado and fresh greens like arugula or watercress
- Place all ingredients in a blender and blend for 2-3 minutes until smooth. Taste and re-season if needed.
- To serve, place ¾ cup portions in mason jars, top with chopped avocado and greens.
To find more delicious summer recipes, head over to Hood® Cream website. Remember you can find all Hood® products across New England grocery stores – and if you don’t see it at your local store, ask them to carry it for you!