Sweet Pea-Avocado Soup

Chilled soups provide a cooling break from the intense summer heat. Serve this avocado soup as the start of a brunch or luncheon or serve it as the main course, paired with a fresh salad and warm bread. This sweet pea soup requires no cooking or heating up of the oven – your food processor is all you need. Sparkling water brings a little bubbly magic to this refreshing chilled soup – choose your favorite brand of unflavored water. Process chopped avocados, cold sparkling water, baby spinach, sweet peas, fresh lime juice, white wine vinegar, salt and black pepper in a blender. Chill for at least an hour. Make a creamy topping with sour cream, fragrant fresh cilantro, lime zest and salt. Dollop the topping over the bowls of soup and garnish with additional peas and cilantro leaves. Chilled soups and gazpachos are similar. While chilled soups are usually vegetable or fruit based, gazpachos are traditionally made with a pureed mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Both are delicious ways to use the fresh produce that is spilling out of your gardens and farmers' markets this season. To make sweet pea-avocado soup even more appealing, serve in well-chilled bowls to help keep the soup cold a bit longer.

Sweet Pea-Avocado Soup
Photo: Johnny Autry; Prop and Food Styling: Charlotte L. Autry
Active Time:
10 mins
Chill Time:
1 hrs
Total Time:
1 hrs 10 mins
4 serves


  • 3 medium (about 7 oz. each) avocados, chopped

  • 2 1/2 cups cold sparkling water (such as LaCroix; from 3 [12-oz.] cans)

  • 2 cups plus 1 Tbsp. water, divided

  • 2 cups chopped baby spinach (2 3/4 oz.)

  • 1 1/2 cups frozen sweet peas, thawed, plus more for garnish

  • 3 tablespoons fresh lime juice plus 2 tsp. lime zest (from 3 limes), divided

  • 2 tablespoons white wine vinegar

  • 1 3/4 teaspoons kosher salt, divided

  • 3/4 teaspoon black pepper

  • 1/4 cup sour cream

  • 2 tablespoons chopped fresh cilantro, plus more for garnish


  1. Process avocados, sparkling water, spinach, thawed peas, lime juice, vinegar, pepper, 2 cups of water, and 1 1/2 teaspoons of the salt in a blender until smooth, about 2 minutes, stopping to scrape down sides as needed. Transfer to a bowl; chill 1 hour.

  2. Stir together sour cream, cilantro, lime zest, and 1 tablespoon water and 1/4 teaspoon salt in a bowl.

  3. To serve, ladle soup evenly into 4 bowls; top with sour cream mixture. Garnish with additional peas and cilantro.

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