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
Instructions
- Add all ingredients into a blender and puree until extremely smooth.
- Refrigerate the soup for at least 2 hours to let flavors meld.
- After chilling, taste and adjust seasoning if needed—add more salt or lemon juice as desired.
- Serve chilled, optionally garnished with fresh basil or lemon zest.
Notes
- Swap lemon basil with regular basil and add extra lemon zest if lemon basil isn’t available.
- Add chilled shrimp or crab meat for a seafood variation.
- Stir before serving if the soup separates after refrigeration.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending, chilling
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
