Cold Avocado Coconut Soup with Wasabi
Chilled blended soup combining ripe avocado, cucumber, and coconut milk with a wasabi kick. Lime and cilantro brighten this refreshing cold starter. Prepared without cooking—just chill, blend, and serve.
Ingredients
- 1 avocado, halved, pitted
- 1 cucumber, sliced
- 1 shallot, minced
- 2 lime, juiced
- 0.0 cups coconut milk
- 1 EL wasabi pastesriracha0.5:1condiments
2
- 1 garlic clove
- 1 bunch cilantro, with stems
- 1 TL salt
- ⅛ oz vegetable broth, cold
Instructions
- 1
Halve avocado and remove pit. Scoop flesh from skin.
- 2
Slice cucumber into rounds.
- 3
Mince shallot finely.
- 4
Juice limes.
- 5
Add avocado, cucumber, shallot, lime juice, wasabi paste, garlic clove, cilantro with stems, salt, and cold vegetable broth to blender.
- 6
Chill for about 20 minutes.
- 7
Blend with immersion blender until smooth.
- 8
Taste and adjust salt as needed.
- 9
Serve.
Tips
Chill bowl and blender pitcher before use to maintain cold temperature.
Add wasabi gradually if unfamiliar with heat level.
Use immersion blender for smoother, airier texture than standing blender.
Good to Know
Covered, refrigerated up to 2 days. Avocado oxidizes; add lemon juice to surface if holding longer.
Prepare through chilling step. Blend immediately before serving for best color and texture.
In chilled bowls. Garnish with cilantro leaf, lime wedge, or toasted coconut flake if desired.
Common Mistakes
Blend hot broth or skip chilling to avoid warm soup that loses refreshment value.
Over-blend to avoid gluey, broken texture from overworked avocado oils.