Chilled Avocado Soup

One of my favorite ways to start off a summer party is with a cool, refreshing, summer soup. Chilled soups are a hostess’ friend as they can be prepared ahead of time, chilled and served when your guests sit down to eat. That way you can spend time socializing with your guests instead of stressing over the first course! For a cocktail party mini chilled soup shots are a great idea. Filling shots glasses with a chilled soup leaves your guests with a free hand for whatever delicious beverage you are serving.

This avocado soup is one of my all time favorites. Both creamy and light (thanks to the cucumber), it is the perfect summer party starter. The combination of cilantro and cumin is heavenly! If you are not a cilantro fan feel free to omit it, or substitute parsley instead.

Chilled Avocado Soup

  • 1/2 of an avocado
  • 1/2 of a peeled organic cucumber
  • 3 T fresh lime juice
  • 1T cilantro chopped
  • 1T low sodium tamari
  • 3/4 cup of water
  • 1/2 tsp cumin
  • big pinch of sea salt
  1. In a high speed blender or Vitamix combine all ingredients until smooth
  2. Chill in refridegerator for 15-20 minutes before serving
  3. To serve, top with diced cilantro and cucumber (optional)



Pumpkin Coconut Curry Soup

We are well into the holiday season and I am not sick of pumpkin yet!

This time of year the shelves of Whole Foods are bursting with cans and packages of pureed organic pumpkin. I am not a huge fan of buying packaged goods, and avoid it as much as I possibly can. I do make an exception for pumpkin puree. As long as I buy the organic variety (in a tetra pack not a can if possible) I do not feel too bad about it. Slicing, cooking, and pureeing the pumpkin myself can be very time consuming. I am a busy girl and my time is valuable!

I made a triple batch of this soup last night. I plan to have it for dinner throughout the week, send Doug to work with some for lunch, and freeze the rest for later.


Pumpkin Coconut Curry Soup

  • 2 cloves of garlic minced
  • ½ cup onion diced
  • 1 tsp coconut oil
  • 2 cups organic pumpkin puree (NOT Pumpkin Pie Mix!!!)
  • 1 cup organic light coconut milk
  • 1 cup low sodium organic vegetable broth
  • 3 tsp curry powder
  • 1 tsp sea salt
  • ½ tsp pepper
  • pinch of nutmeg


  1. In a soup pot heat the garlic and onion with the coconut oil until the garlic just starts to brown and the onion is translucent.
  2. Add all the other ingredients to the pot and cook on low heat for about 10-15 minutes, stirring occasionally until completely heated through. You really cannot overcook it!
  3. Adjust the seasoning to taste adding more curry powder, nutmeg, salt and pepper as needed.
  4. Allow soup to cool slightly then transfer to a blender (this may need to be done in batches) and blend until completely smooth.
  5. Transfer back to pot to heat before serving.




Chilled Tomato Ginger Soup

This is a quick and easy summer soup, which is best made when tomatoes are at their peak. I like to serve it as a hors d’oeuvres in a small glass bowl.  You could also garnish this with basil or cilantro instead of the mint.

Chilled Tomato Ginger Soup

  • 1 pint cherry or grape tomatoes
  • 1T grated ginger (about 1 inch of knob)
  • 2 T  fresh lemon juice
  • 2 T fresh lime juice
  • pinch of sea salt
  • liquid stevia to taste
  • fresh chopped mint
  • sea salt
  1. Blend all ingredients (except mint) until completely smooth.
  2. Chill in refrigerator at least 30 minutes or until ready to serve.
  3. Garnish with fresh chopped mint and sea salt.