Creamy Spinach and Avocado Soup with Tangy Salsa Verde

I feel a little guilty that I only found this soup at the end of August. It was tucked inside an old issue of Better Homes & Gardens at the beach house we rented in Rhode Island. I had a good feeling about it, so I scribbled the recipe on a scrap of paper and made it the first day we returned home.

My hunch was right. This chilled avocado soup is outstanding — light, bright, and more complex than the usual avocado-and-lime versions. It’s the kind of dish you want to have all summer, and now that fall is approaching, it feels almost like a last call for cold soups. Supermarket shelves are already filling with pumpkin-spiced items and fall flavors, so enjoy this while it’s still in season.

I’ve tried chilled avocado soups before and found them kind of bland unless overloaded with jalapeño and lime — which then just tastes like guacamole. This version is different. Baby spinach, cucumber, and celery keep it light and refreshing, while bottled salsa verde contributes concentrated flavor and a pleasant, subtle heat. The result is a balanced, vibrant soup that works as a starter, a light lunch, or a summer supper.

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Spinach Avocado Soup with Salsa Verde

I used Trader Joe’s salsa verde, but any bottled salsa verde will work. Because the soup is blended with ice, you can prepare it in advance and keep it refrigerated in an airtight container.

Servings 4

Author Turnip the Oven

Ingredients

• 2
  ripe avocados
• 3
  cups
  loosely packed baby spinach
• 1/2
  large English cucumber
  about 2 cups, diced, plus extra for serving
• 3
  stalks celery
  about 1 heaping cup, diced
• 2/3
  cup
  bottled salsa verde
• 1/4
  cup
  freshly squeezed lime juice
• 1/2
  teaspoon
  kosher salt
• 1
  cup
  ice
• 1
  cup
  cold water

Instructions

1. Peel and pit the avocados. Place 1 1/2 avocados in a food processor and reserve the remaining 1/2 avocado, diced, for garnish.
2. Add the spinach, cucumber, celery, salsa verde, lime juice, salt, ice, and cold water. Process until the mixture is smooth and creamy. Taste and adjust seasoning if needed.
3. Chill briefly if desired, then serve the soup garnished with the reserved diced cucumber and avocado.

Enjoy this refreshing, herb-forward chilled soup while summer lingers. It’s quick to make, easy to store, and a great way to showcase ripe avocados before cooler weather arrives.