Hot Summer, Cold Avocado Soup

Hey guys. So with this hot hot summer heat I wanted to post a recipe that is: refreshing, delicious, nutritious, and doesn’t require an oven.

Full disclosure I initially saw this recipe in Runner’s World in their July issue. However, at this point I have made this soup so many different ways that I feel I can offer up some interesting twists. But no one likes a copy cat.

So one of the reasons I love this recipe so much is: I spend A LOT of time in my car, I eat most of my lunches in my car. This is by no means a complaint- it just means I need to be creative if I’m going to avoid eating out. 

Part of this creativity entails making meals I can consume while driving. This is not mandatory but a timesaver.

Enter this article. And my life changing forever.

So far I’ve made two of the soups from RW’s article, and they turned out great, and created one of my own, which I’ll post soon! 

My favorite so far, has been the avocado basil. 

Chilled Avocado Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


•2-3 Small Avocados, pitted

•1 Cucumber or zucchini, chopped 

•1 Green Pepper, chopped 

•1-1/2 Cups Plain Kefir (full fat) 

•1 Jalapeño, chopped

•1-2 Limes



•basil (so much basil)

•Get out your knives and food processor

•Put one cup of water and your kefir in your food processor.

•As you chop your veggies just toss them in. I just scoop the avocado right in, and the other nice thing is that you don’t need to do uniform chopping- literally everything goes in the food processor.

•Add in your bell pepper, cucs, lime juice, and jalapeño, and pulse until things get all nice and acquainted 

•Then add in your basil and salt. Add both to taste. In my humble opinion, there is no such thing as “too much basil” 

•I use this for lunch so I immediately portion mine out in mason jars

Pro-tip #1: if you want it spicier you can add more jalapeño and/or Sriracha.

Pro-tip#2: you can actually get pretty zazzy with your herbs. For instance, if your local grocer is out of basal- feel free to substitute cilantro- it’s like drinking guacamole- (it’s better than it sounds). Mint is another viable herb choice as well. 

Also you can really use whatever veggies you want. The kefir and the avocado are really the most important ingredients – from there you can add in whatever you want- other viable ingredients I have used other than what are listed in the recipe are: zucchini, kale, arugula, spinach, and if you desire a hint of sweetness you can toss in a few pineapple chunks. Also- it’s a super easy meal prep recipe, and involves little clean up (yayyyy!!) 

In terms of nutrition value you are getting a fabulous source of fat from the avocados and the kefir. Carbs are coming in the form of your fantastic veggies you’re tossing in. The only thing this recipe is a tad light on is protein. I’m a huge fan of vital proteins collagen, so I will either add two scoops of that.

If I don’t do that then I will usually pack some cottage cheese, Greek yogurt, or cheese to bulk up the protein a bit more. 

In addition to being a pretty well rounded pfc recipe it is a fantastic way to get in a few servings of veggies. It’s also pretty filling- which I attribute to the fat and fiber content! 

Keep your eyes peeled for more recipes coming your way in the coming weeks. Specifically another cold soup, or two. 


Leave a Reply