Silky, chilled, and ready in minutes, this 97-calorie avocado soup is as satisfying as it is refreshing.
This Cold Avocado Soup is proof that elegant does not have to mean complicated. Creamy avocado blended smooth with fresh lime juice and a touch of nutmeg, then finished with cool chicken stock and a cloud of whipped cream, it comes together in under 10 minutes and chills beautifully. At just 97 calories and 1 WW Classic Point per serving, it earns a spot on any warm-weather table.
Recipe Info
Serves: 6 | Prep Time: 10 minutes | Chill Time: 1 hour | Calories per serving: ~97
Nutrition per Serving (Estimated)
Protein: 1.2g | Fat: 9.2g | Carbohydrates: 3g | Fiber: 1.7g
WW Classic Points: Approximately 1 point per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 ripe avocado (about 500g / 1 lb 2 oz), peeled, pitted, and finely chopped
- 45ml / 1.5 fl oz fresh lime juice
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- Pinch of ground nutmeg, plus extra to garnish
- 750ml / 1.25 pints chicken stock, chilled
- 60ml / 2 fl oz double cream, whipped, to garnish
Instructions
- Blend the avocado base. Place the avocado, lime juice, salt, pepper, and nutmeg in a blender. Add 125ml / 4 fl oz of the chilled chicken stock. Blend on high speed for 30 seconds until completely smooth.
- Combine with remaining stock. Pour the blended mixture into a large bowl. Whisk in the remaining chilled chicken stock until fully incorporated.
- Chill until icy cold. Cover and refrigerate for at least 1 hour, or until the soup is thoroughly chilled.
- Serve and garnish. Ladle into chilled soup bowls. Top each serving with a small spoonful of whipped cream and a light dusting of nutmeg.
Serving Suggestions
- Serve alongside a crisp garden salad for a light lunch under 250 calories
- Pair with warm whole-grain flatbread or a slice of toasted sourdough
- Offer as a sophisticated starter before a grilled fish or chicken main
- Garnish with thin slices of radish or a few microgreens for color
- Serve in small cups as an elegant chilled appetizer at a warm-weather gathering
Tips and Variations
- Use very ripe avocado for the creamiest texture and best flavor.
- For a dairy-free version, skip the whipped cream garnish or substitute a small spoonful of coconut cream.
- Greek yogurt stirred in at the end adds a pleasant tang and a small protein boost.
- Make it vegetarian by substituting vegetable stock for chicken stock, with no loss of flavor.
- The soup is best the day it is made, as avocado can oxidize and discolor overnight.
Why This Recipe Works
Avocado is one of nature’s best sources of satisfying healthy fat, which means a small amount goes a long way toward keeping you full. By blending it into a smooth, chilled soup instead of serving it sliced, you get a larger, more satisfying bowlful at a very modest calorie count. The lime juice keeps the flavor bright and fresh, while the hint of nutmeg adds warmth that balances the richness of the avocado. It is the kind of recipe that feels indulgent but works hard for you nutritionally.
Storage
Best served the day it is made. If storing, press plastic wrap directly against the surface of the soup to prevent browning and refrigerate for up to 24 hours. Stir well before serving.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
© 2026 by Fewercalories.com, All rights reserved. No part of this document may be reproduced, transmitted, copied, or distributed in any form or by any means, whether electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright holder.
