Chilled avocado and celery soup

Recipe from Topfood
Chilled avocado and celery soup
Cooking time: 30 min
Servings 3
Chilled avocado soup is perfect for hot summer days. Add more ingredients to make the dish colored. Garnish with any fresh herbs or nuts. Season with your favorite spices.


  • Carrots
    4,5 pcs.
  • Avocados
    1,5 pcs.
  • Tomatoes
    1,5 pcs.
  • Cucumbers
  • Ginger root
    1 pcs.
  • Celery
    3 stalks
  • Celery root
    1 pcs.
  • Sweet red pepper
    1 pcs.
  • Sweet yellow pepper
    1 pcs.
  • Garlic
    1 cloves
  • Beet
    to taste
  • Parsley
    to taste
  • Salt, ground pepper
    to taste

Nutrition facts per serving

  • Calories

    446 kcal

  • Protein

    9.6 g

  • Fat

    26.2 g

  • Carbohydrates

    46.6 g


  • Rinse the following ingredients: carrot, ginger root, celery (root and stalks), beet. Then squeeze out the juice. Use blender.

  • Rinse avocados (set aside a part) and red sweet pepper. Chop coarsely. Then pour the juice in the blender jar and put chopped vegetables. Season with spices.

  • Cut the avocados, tomatoes, sweet yellow pepper and cucumber in a random shape. Rinse veggies before cutting. Place these ingredients in a blender. Puree until smooth.

  • Grind parsley. Pour this mixture into a bowl. Garnish if desired.

Bon Appetit!

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