Gluten Free and vegan Chilled Avocado Soup Recipe

Name: Gluten Free Chilled Avocado Soup Recipe
Prep time: 10 min
Cook time: 2 min
Ingredients: 2 ripe avocados peeled (pitted, and diced); 2 cups vegetable broth; ¼ cup fresh cilantro leaves plus more for garnish; 1 teaspoon ground cumin; Kosher or fine sea salt; ¼ teaspoon freshly ground black pepper; Crunchy tortilla strips for garnish; Chili oil (optional garnish)

This gluten free and vegan chilled avocado soup recipe is an excellent summer soup. It’s not only a great source of nutrients and healthy fats, but also delicious.

The other day I bought a bag of avocados that had a much sooner expiration date than I expected. I usually freeze avocados that I know I won’t be able to use on time, but this time I decided to try this recipe I found at Gluten-Free and More Magazine.

Every health food needs a little naughty thrown in for good measure, so I have toasted a couple of tortillas to add a make crunchy garnish to top the soup. This adds a delicious contrast to the soup that you are sure to love! Feel free to explore other toppings such as corn tortillas, red onions, taco seasoning, vegan cheese, salsa, scallions, vegan sour cream, and more.

If you’ve been looking for a healthy and easy recipe for lunch, this soup will become your new fave!

If you buy the vegetable broth at a affordable supermarket such as Trader Joe’s, with less then $10 you have a delicious meal. Two avocados will cost around $3, the vegetable broth $2 (Trader Joe’s is $1.99), cilantro costs around $1. Even if you have to buy the seasonings it’ll be a pretty affordable meal.

What I love about this soup is that you can add spinach or kale (or any other green you like), and make a green vegetable soup! I also tried adding a little bit of onion and garlic, and it came out really tasty. So consider this as your basic recipe, and explore adding more vegetables and greens to make it more nutritiously dense. Here are some suggestions: spinach, kale, collard greens, watercress, Swiss chard, zucchini, cucumber, celery, tomatoes, mushrooms, asparagus, and endives. It is like drinking your salad! Give this recipe a try, you will be glad you did!

How to make oil-free tortilla chips

This is how I make tortilla chips in the oven. Buy thin corn tortillas for best results, the thicker ones don’t get as crispy. After spritzing with water, sprinkle with some chili powder, onion powder or another seasoning of your choice. Lay on a baking sheet and bake as above. All you need is 12 soft corn tortillas.

Directions

Preheat oven to 300 degrees.
Cut tortillas into wedges or strips with kitchen shears. Lay on a baking sheet in a single layer. Spritz lightly with water for crispness. Bake for 20 to 30 minutes until crisp. Watch them carefully so they don’t get too brown. Store in an airtight bag.

Gluten Free Chilled Avocado Soup Recipe

Course Side Dish

Cuisine Mexican

Prep Time 10 minutes

Cook Time 2 minutes

Chill time 1 hour

Servings 2 servings

Ingredients

2 ripe avocados peeled pitted, and diced
2 cups vegetable broth
¼ cup fresh cilantro leaves plus more for garnish
1 teaspoon ground cumin
Kosher or fine sea salt
¼ teaspoon freshly ground black pepper
Crunchy tortilla strips for garnish
Chili oil optional garnish

Instructions

Combine the avocados, broth, ¼ cup cilantro leaves, cumin, ½ teaspoon salt, and pepper in a blender. Blend until very smooth. Chill for about an hour.
Pour enough vegetable oil into a small skillet to come up ¼ inch. Heat over high heat until it starts to shimmer.
Sprinkle lightly with salt while still hot.
Serve the soup garnished with cilantro leaves, and chili oil, if desired.

Recipe Notes

How to make oil-free tortilla chips

Directions

Preheat oven to 300 degrees.
Cut tortillas into wedges or strips with kitchen shears. Lay on a baking sheet in a single layer. Spritz lightly with water for crispness. Bake for 20 to 30 minutes until crisp. Watch them carefully so they don’t get too brown. Store in an airtight bag.