August Suppers: Lemon Basil Avocado Soup

Chilled Lemon Basil Avocado Soup


  • 2 ripe avocados roughly chopped
  • 1 cup coconut milk
  • 1 cup low sodium vegetable broth
  • Zest from 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon basil
  • 2 teaspoons shallots
  • 1 ½ teaspoons kosher salt


Add all ingredients to a blender and puree until exceptionally smooth. Refrigerate for at least 2 hours to le the flavors blend. Taste and add more salt and/or another squeeze of lemon juice. Wait until the soup is set before tasting and adding anything.

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