No-Cook Refreshing Mint Avocado Chilled Soup [Paleo, Keto, AIP]
For an easy appetizer recipe that’s bound to impress, give this refreshing mint avocado chilled soup recipe a try. You can even make it with a magic bullet blender.
The mint leaves help make this creamy soup really refreshing and perfect for the summer months. I also added in some romaine lettuce leaves to make this dish very light and summery. The soup is served chilled and the lime juice in the dish keeps the avocado from oxidizing as well as adds a touch more flavor.
No-Cook Refreshing Mint Avocado Chilled Soup Recipe – Step-by-step Instructions and Photos
Cut a ripe avocado in half. Remove the stone, and scoop out the avocado flesh. Place into a blender. (This dish can be made in pretty much any blender, but you might have a bit more trouble getting it to blend well with a cheap magic bullet type blender).
Squeeze the lime juice into the blender – 1 tablespoon of lime juice (approximately the juice from half a lime). Add the lime juice quickly to prevent the avocado from turning brown (oxidizing).
Add in the romaine lettuce leaves and mint leaves to the blender as well. Then pour in the chilled coconut milk and a bit of salt (you can add more salt in later if you wish). If you use coconut milk from the cans, then shake it well before use and dilute it with some water. If you use the coconut milk from the cartons, then make sure you use one without added sugar.
Blend really well. Taste it and add in more lime juice or salt if you prefer. Chill the soup for a few minutes and then serve.
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- 1 medium ripe avocado
- 2 romaine lettuce leaves
- 1 cup (240 ml) coconut milk, chilled (from cartons or else dilute the canned coconut milk)
- 1 Tablespoon (15 ml) lime juice
- 20 fresh mint leaves
- Salt to taste
- Place all the ingredients into a blender and blend really well. The soup should be thick but not as thick as a puree.
- Chill in fridge for 5-10 minutes and serve.