Name: Chilled Lemon Basil Avocado Soup
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Vegan
Ingredients: 2 ripe avocados, roughly chopped (peeled, pit removed); 1 cup coconut milk (lite); 1 cup low-sodium vegetable broth (mild and light-tasting); Zest from one lemon; 2 tablespoons freshly squeezed lemon juice (about one lemon); 1 tablespoon white wine vinegar; 1 tablespoon lemon basil, chopped (or regular basil with extra lemon zest); 2 teaspoons minced shallots; 1½ teaspoons kosher salt

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I’m sharing a light and creamy chilled avocado soup infused with bright lemon and fragrant basil—perfectly refreshing as a starter or brunch treat.

Chilled Lemon Basil Avocado Soup

Why I’ll Love This Recipe

I adore how effortless this is—just toss everything into the blender and chill. It’s wonderfully creamy yet feels light on a hot day, and being vegan, dairy-free, gluten-free, and nut-free means I can confidently serve it to all my guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ripe avocados, roughly chopped (peeled, pit removed)
1 cup coconut milk (I use lite)
1 cup low-sodium vegetable broth (mild and light-tasting works great)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice (about one lemon)
1 tablespoon white wine vinegar
1 tablespoon lemon basil, chopped (or use regular basil with a bit more lemon zest)
2 teaspoons minced shallots
1½ teaspoons kosher salt

Directions

I add all ingredients into the blender and puree until the mixture is extremely smooth.
Then I refrigerate the soup for at least 2 hours to let the flavors meld properly.
After chilling, I taste and adjust if needed—more salt or another squeeze of lemon may enhance the flavor. It tastes surprisingly mild at first, so I wait until it’s properly chilled before seasoning further.

Servings and timing

This makes about 4 servings, and total prep time is just 10 minutes—chilling time is additional, and I usually let it rest in the fridge for at least 2 hours.

Variations

I sometimes swap regular basil if I don’t have lemon basil on hand—adding extra lemon zest helps keep the bright flavor. I’ve also tried stirring in chilled shrimp or crab meat for a seafood twist, which turns out quite tasty.

Storage and reheating

I store the soup in a sealed container in the fridge. It lasts well for about 3 days—there may be slight separation, but a quick shake or stir brings it back together nicely. Reheating isn’t needed—I serve it chilled.

FAQs

1. How far in advance can I make the soup?

I’ve made it the night before and it’s perfect the next day. It stays good for about 3 days refrigerated. If it separates, I just stir it and it’s good to go.

2. Can I freeze this soup?

I haven’t tried freezing, and I’d be cautious—avocado’s texture may become grainy after thawing. I prefer to enjoy it fresh.

3. Is this recipe vegan?

Yes—I use coconut milk and vegetable broth, and avoid dairy, nuts, eggs, and any animal products.

4. Can I use regular basil instead of lemon basil?

Absolutely. Using regular basil works fine—just add a little more lemon zest to maintain the citrusy brightness.

5. Can I make this spicier or more savory?

I haven’t added heat myself, but a dash of hot sauce or some minced chili could give it a spicy kick that pairs well with the creamy base.

Conclusion

I absolutely love how this chilled lemon basil avocado soup strikes a perfect balance—cool and creamy, yet bright and vibrant. It’s ridiculously simple to prepare, makes a refreshing start to any meal, and adapts easily if I want to mix things up.