zucchini avocado soup in cups
Print Recipe

Chilled Avocado Zucchini Soup

Making this ahead so it has time to chill is key to getting the best, silkiest texture. Using homemade, or fresh or frozen high-quality broth is also important for the best flavor here.
Prep Time10 mins
Cook Time20 mins
Chilling2 hrs
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Avocado Soup
Servings: 6
Author: Molly Watson


  • 1 onion
  • 2 small to medium zucchini
  • 4 cups homemade or fresh chicken or vegetable stock
  • ½ teaspoon salt, plus more to taste
  • 2 garlic cloves
  • 2 medium avocados
  • ¼ cup lime juice

Optional garnishes:

  • Aleppo chile flakes
  • Any herb
  • Chopped chile
  • Crème fraîche
  • Freshly ground black pepper
  • Hot chile oil
  • Teeny tiny croutons
  • Toasted sesame oil
  • Toasted sesame seeds


  • Peel the onion and cut it into big pieces; peel and chop the garlic; trim and chop the zucchini. Put all the vegetables in a medium pot with the broth and bring to a boil. Reduce the heat to maintain a simmer and cook until the zucchini is very tender, about 15 minutes. Remove from the heat and let cool.
  • Whirl the zucchini in a blender until smooth. Peel and chop the avocado, add it to the blender along with the lime juice. Whirl until smooth. Add more salt to taste.
  • Cover, with waxed paper or plastic wrap directly on surface to prevent browning, and chill at least 4 hours. Taste, add more salt and/or lime juice, if you like, and serve with garnishes of your choice.