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Hi! Cara from Big Girls, Small Kitchen here. With the transitional weather, soup cravings can set in long before actual cold weather hits. For those moments, we should welcome cool avocado soup into our lives. Hardly more time-consuming than smashing a rich avocado onto toast, making soup means you’ll season the fruit with red wine vinegar and some salt, blend it up with both milk and water, and top with crunchy pepitas (pumpkin seeds).
After that, you have choices. You can pour two large portions into comforting mugs and enjoy as part of a light dinner or late weekend lunch–with Kendall-Jackson Sauvignon Blanc, the fruitiness of the avocado really comes out, making the meal gorgeously satisfying.The other option? Well, you could turn your blender-full of healthful green soup into party-friendly soup shooters. Pour much smaller portions of the soup into shot glasses or espresso glasses, then garnish with sweet-and-spicy pepitas. No need for spoons–just instruct your guests to sip the soup like a shot!
Why Chilled Avocado Soup is Perfect for Transitional Weather
When the seasons are shifting and the weather hasn’t quite settled into full-on cold, your cravings for comforting foods can kick in early — but a hot bowl of soup might feel too heavy. That’s where chilled avocado soup shines. Its cool, creamy texture offers the soothing satisfaction of soup without the heat, making it ideal for those in-between days when you want something refreshing yet nourishing. Plus, the fresh, vibrant flavors of avocado and a hint of tangy vinegar perfectly complement the mild warmth in the air, giving you the best of both worlds before winter truly arrives.
Whether you're serving a light lunch, planning a dinner party starter, or just craving something refreshing and simple, this chilled avocado soup delivers. It’s rich, tangy, and silky-smooth — and those spicy pepitas on top bring just the right crunch. Here’s how to make it.
Chilled Avocado Soup with Spicy Pepitas
Recipe Type:
Main Dish
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Servings:
2
Ingredients
- ½ cup pepitas
- Salt
- 5 drops hot sauce
- 1 teaspoon melted butter
- ½ teaspoon brown sugar
- 2 ripe avocados
- 1 cup milk
- 2 ice cubes
- 1 to 1½ tablespoons red wine vinegar
- ½ teaspoon salt
Instructions
- Make the pepitas (you can do this in advance). Preheat the oven to 250°F. Combine the pepitas, a big pinch of salt, the hot sauce, the butter, and the brown sugar in a small bowl, then spread them in a single layer on a parchment-lined baking sheet. Scrape out anything left in the bowl on top of the nuts. Roast for 25 to 30 minutes, until nuts are dry. Cool to dry the nuts further, then serve slightly warm or room temperature. You can do this up to a few weeks in advance.
- Make the soup by combining the avocado and milk in the blender. Pulse until smooth, then add up to ½ cup of water until the soup is your desired consistency. Add the ice cubes, vinegar, and salt, the blend again to combine. Serve at once, or store in the fridge with plastic pressed against the surface.
How to Customize Your Avocado Soup
One of the best things about this chilled avocado soup is how easily it can be tailored to your personal taste or the occasion. Here are some simple ways to adjust the soup’s thickness, acidity, and spice level:
- Adjust the Thickness: For a creamier, richer soup, reduce the amount of water and add a splash more milk or even a dollop of sour cream. If you prefer a lighter, more refreshing soup, add extra water or ice cubes to thin it out.
- Balance the Acidity: The red wine vinegar adds a lovely tang, but you can increase or decrease it to your liking. For a milder acid touch, substitute with fresh lime or lemon juice. For extra brightness, add a little zest from citrus peel.
- Spice it Up: If you like heat, add a few more drops of hot sauce or sprinkle in some cayenne pepper. For a smoky twist, try a pinch of smoked paprika or chipotle powder.
- Top It Off: Feel free to experiment with garnishes beyond the spicy pepitas — fresh herbs like cilantro or basil, diced tomatoes, or a drizzle of olive oil can add new layers of flavor.
Pairing This Soup with Kendall-Jackson Wines
The creamy richness of chilled avocado soup, combined with the tangy brightness of red wine vinegar, calls for a wine that can refresh the palate and complement those vibrant flavors. Kendall-Jackson’s Sauvignon Blancs are a perfect match, offering crisp acidity, lively citrus, and subtle herbaceous notes that enhance the natural freshness of avocado without overpowering it.
Whether you’re enjoying a simple light lunch or serving the soup as an elegant appetizer, a glass of Kendall-Jackson Sauvignon Blanc brings a bright, clean balance to the dish. For those looking to explore other white wine options, Kendall-Jackson’s full range of white wines—from crisp Pinot Gris to buttery Chardonnays—provides plenty of delicious possibilities to suit your taste and occasion.
