Chilled Chile Pepper & Avocado Soup Recipe | Vitacost Blog When the weather is hot, treat yourself to something chilled. This vegan-friendly, creamy soup is infused with complex flavors including mild chile peppers, cumin and lime. The avocado and coconut cream create a nutrient-dense body that perfectly complements the mild kick of the chile peppers – though if you want a spicier experience you can swap in fresh jalapeños or serrano chiles. Requiring just a few minutes of prep and zero cook-time, it keeps you and your kitchen cool.
Chilled Avocado Chile Pepper Soup
- 3 large ripe avocados peeled and pitted
- 2 cans (4 oz. each) diced mild green chiles or 1/2-2/3 cups fresh jalapeños or serrano chiles
- 1/4 cup sweet onion chopped
- 1/4 cup cilantro or Italian parsley chopped
- 1/2 cup lime juice
- 1 Tbsp. ground cumin
- 1 tsp. minced garlic
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups vegetable broth
- 1 cup coconut cream
In food processor or high-quality blender, combine avocado, chiles, onion, cilantro, cumin, garlic, salt and pepper. Process until smooth, about 3 to 4 minutes.
With processor on, slowly add vegetable broth and coconut cream. Continue to mix until smooth.
Pour into serving bowl. Let chill in fridge 1 hour.
Store in fridge up to 3 days.