Chilled avocado soup with crunchy garlic oil – Ottolenghi


Prep time: 15 minutes

Cook time: 8 minutes

Serves: Serves 4

This chilled avocado soup is exactly what you need to eat when the weather turns hot, because it’s super refreshing. And the best part is that is very simple to make.

This cool, refreshing, full of flavours avocado soup, is delicious topped with the cucumber salsa and the crunchy garlic oil. It’s a great way to open a summery meal.

How to make this avocado soup ?

This soup from “FLAVOURS” cookbook, is very easy, quick to make and an excellent make-ahead dish.

First start with the infused oil, it will take less than 10 minutes to make it ready. In a small saucepan, put two tablespoons of oil with the cumin and the coriander seeds, the garlic and a good pinch of salt. Cook gently on a low heat for 8 minutes then set aside.

Meanwhile, mix the diced cucumber with the lemon juice, chilli and a pinch of salt.

Then make the soup, put the peas in a blender with the avocado, cucumber chunks, lemon zest, remaining two tablespoons of oil, three-quarters of a teaspoon of salt and 400ml cold water. Blitz until very smooth, then chill.

When it’s time to serve, divide the chilled soup between four bowls, top with a spoonful of soured cream and cucumber salsa. Drizzle generously with the garlic oil and scatter over the dill.

You can make it vegan by skipping the soured cream on top.

How to store it ?

It will keep in the fridge for 2 days without losing its bright green color.

The garlic can also be made ahead of time and will keep for up to 2 days in a sealed jar.

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Chilled avocado soup with crunchy garlic oil - Ottolenghi

  • Prep time: 15 minutes
  • Cook time: 8 minutes
  • Total time: 23 minutes
  • Serves: Serves 4

This chilled avocado soup is creamy and tastes great.
The freshness and citrusy sensation from the cucumber salsa combined with the creaminess of avocado, add to it the crunchiness from the infused oil.

Ingredients :

  • 60 ml olive oil, (4 Tbsp)
  • 1/2 tps cumin seeds, lightly crushed
  • 1/2 tsp coriander seeds, lightly crushed
  • 2 garlic cloves, finely chopped
  • 180 g frozen peas, defrosted
  • 2 large very ripe avocado, peeled and pitted (260g)
  • 160 g cucumber, peeled and divided : 120g roughly cut into chunks and 40g finely diced
  • 400 ml cold water
  • 1 lemon, finely grated the zest to get 1-1/2 Tbsp, and 1-1/2 Tbsp of juice.
  • 1 small green chilli, deseeded and finely chopped
  • 80 g soured cream, (Optional)
  • 1 Tbsp dill fronds, finely chopped
  • Salt

Method :

  • 1)

    First make the infused oil :

    Put 2 Tbsp of olive oil into a small saucepan, along with the cumin and the coriander seeds, garlic and a pinch of salt. Place on a low heat and cook gently for 8 minutes (or less), stirring often, and keep an eye on it, until the garlic softens when mashed with the back of a spoon. Make sure not to heat the oil to much or the garlic will burn. If it does start to bubble, remove from the heat. Set aside to cool. Taste and rectify the seasoning if necessary.

  • 2)

    Put the peas into a blender and add, the avocado, the cucumber chunks, lemon zest, remaining 2 Tbsp (30 ml) of olive oil, 3/4 tsp of salt and the cold water. Blitz to form a very smooth soup, if you want a very smooth finish, push the mix through a sieve ( that what I did and I really advice you to do it too). Put into the fridge to chill.

  • 3)

    Put the diced cucumber into a small bowl along with the lemon juice, the chilli and a pinch of salt.


  • 4)

    To serve, divide the chilled soup between four bowls and top with a spoonful of the soured cream (if using), a spoonful of the cucumber salsa, a generous drizzle of the garlic oil and the dill.

    Enjoy !!


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