Avocado Cold Summer Soup Recipe

Avocado Cold Summer Soup is refreshing when the temperatures begin to rise. This soup can be created with chicken stock or vegetable stock presenting a vegetarian option. Enjoy Avocado Cold Summer Soup as a starter for just about any meal.

What’s more, avocados may improve your brain function. This is because avocados contain lutein and this plant pigment carotenoids make up 66% to 77% of carotenoids in the brain.

A 2020 study found that lutein, which can cross the blood-brain barrier, can improve cognitive function. In fact, a later study in 2021 found that adults who regularly consumed avocados had greater cognitive scores on tests.

Avocados are also rich in folate, vitamin A, and potassium. In fact, just one-half of a medium avocado provides 500 mg of potassium. Fair amounts of protein, iron, magnesium, vitamin C, vitamin E, and vitamin B6 can also be found in avocados.

Additionally, avocados are high in fiber which benefits gut health. Avocados are also reported to reduce bad cholesterol aiding heart health.

Avocado Cold Summer Soup Recipe 

Serves 2-4

2 medium-sized avocados

1 cup raw baby spinach

¾ cup of vegetable or chicken stop

Salt and pepper to taste.

1. Cut each avocado in half and scoop out the pit.
2. Remove the avocado pulp and put it in a blender.
3. Add the baby spinach
4. Add the vegetable stock or chicken stock.
5. Blitz in the blender until combined.
6. Refrigerate until cold for at least 1 hour
7. Taste when cold and then season with a little salt and pepper before serving.

To create a full Mexican-style BBQ served this soup with Grilled Mackerel Fish Tacos. Mackerel is a fatty fish that tastes similar to tuna but with a milder taste. Eat up! Mackerel contains high levels of healthy omega-3 brain food.