guac soup

Guacamole Soup

Traditional guacamole ingredients pulsed until smooth and served chilled with delicious toppings!


Guacamole Soup

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What’s the difference between a soup and a dip?

If you think about it, not a whole lot. They are both thick liquids. Both can be either warm or cold. You can eat dips with a spoon and soups with bread.

Of course there are some dips that are probably not a very good fit for a soup. Anything with a ton of sour cream in it comes to mind because it’s generally not seen as a good idea to eat sour cream with a spoon.

But guacamole? I knew that this would be on the fence. It’s mostly a dip, but if it’s lightened up a bit with some other add-ins it works perfectly as a soup also!

Guacamole Soup

Serves 4.
Prep Time:
Total Time:

Just a moment please...

guac soup
Print Recipe

Helpful Equipment:

food processor

Traditional guacamole ingredients pulsed until smooth and served chilled with delicious toppings!

Adapted from a recipe.


2 large, ripe avocados
1/2 red onion, diced
1 large clove garlic, minced
1-2 chipotle peppers
1 lime, juice only
1/2 Cup ice cold water
1 1/2 - 2 Cups plain yogurt
1/4 Cup cilantro
Pinch of salt and cumin
Tortilla chips (for serving)
Salsa (for serving)

Show Directions

1) Roughly chop onions and mince garlic.  Combine in a food processor with avocado, lime juice, chipotle peppers, salt and cumin.

2) Pulse until smooth.

3) Add yogurt, cilantro, and water and mix together until combined.

4) Chill soup for at least an hour.

5) Serve with tortilla chips and salsa.

Basic Guacamole

This recipe really has all the same ingredients I use for my standard guacamole recipe. The one change is using red onion instead of shallot. That’s a pretty small change though and honestly, you can sub those two things pretty interchangeably.

basic stuff
Hard to go wrong here…

Picking ripe avocados is pretty important for this recipe. You want them to be soft and creamy so they blend easily. Look for ones that give a bit to pressure, but avoid any that are super-mushy.

The closest comparison I can think of is that you want avocados that have the give of a racquetball. If they feel like a baseball, they aren’t ripe, if they feel like a Nerf ball, they’re probably rotten!

When you slice them open, you’ll hopefully see some nice green flesh that’s soft enough to spoon out.

I’m a good avocado picker!

Add the onions, garlic, avocado, spices, and chipotle peppers to a food processor and pulse it until it’s smooth. I don’t think this is a soup recipe that you could make without a food processor or a blender. You need something to really pulse the ingredients to make it smooth.

I think a food processor works a bit better in this case just because it’s a thicker soup.

Looks weird. Smells good!

As an aside, if you were to stop right here, you’d have a pretty solid guacamole that’s got a much softer texture than most guacamole.

Lightening the Guac

We are at the dip phase now and to get to the soup phase we need to lighten the flavors up. Yogurt is perfect for this. It keeps the texture smooth, but lightens the flavors a bit.

I also added about 1/2 Cup of plain ice water to really thin the soup some. Without this water, I think we’d be still firmly in the dip territory.

Cilantro adds some good freshness to the soup, but you can leave it out if you’re a cilantro hater.

Add ins
Some good add ins.

Pulse this until everything is mixed together well and is nice and smooth.

Taste it for salt and add a bit more if necessary.

finished soup
Silky smooth!

Serving the Soup

Be sure to chill this soup before serving it for at least an hour. In that hour the flavors will really start to combine as well which is nice.

Serve the soup with a lot of chips and some salsa on top.

You’ll need more than six chips…

I would alternate between dipping and eating with a spoon and both were very tasty. The avocados have such a creamy texture, it almost reminded me of a queso dish but there’s no cheese in it at all.

I think the chipotle peppers are pretty essential to give the soup some nice heat and flavor.

I thought that I wouldn’t be able to eat a whole bowl of this, thinking it would be too heavy, but it wasn’t a problem at all.

I should’ve guessed this though considering that I can eat as much guacamole as you put in front of me!

11 Responses to “Guacamole Soup” Leave a comment

    1. I love my BLTAs, as I call it! Actually, I usually skip the bread and make it as a salad, as I can’t do bread much anymore … I use some light Ranch dressing instead of mayo.

  1. In my experience, if you cut those avocado halves in half again, the skin peels right off super easily. I've never tried digging the meat out with a spoon, but I think that would be more work. I made a huuuge batch of guac once to use up about 25 avocados on their way out and technique was key. Slice that bad boy in half, drop the knife into the ball, twist it out, knock it off, slice again, peel, next avocado. I slammed through all 25 in about 4 mins. But you know to each his own.

  2. also with regard to what you were saying about the "cheeseyness" of the soup, some avocado in place of cheese on sandwiches and some dishes is a delicious healthful alternative to cheese (tho i do love me some cheese, so it aint always easy to do).

  3. a lot of your posts really make we wanna give it a shot (one thing i love about your sit – the creativity, prose, and sweet photos), but guac soup isn't exactly one of em, especially cuz it still ends up thick. what about adding some veg broth to that beast to make it more… you know… soup-like? obvi i'm talkin bout some homemade veg broth. wadaya think? i mean i love guac, but on a spoon? idk that a bit of yogurt is gonna do the trick for me. i mean maybe i'm wrong. also, i just got back from a going-away party and im a bit drunk so perhaps im gettin a bit philosophical about this soup, but i feel like i need some more convincing that this isn't still dip. i mean yogurt… sour cream… big difference? this looks like a combination of two prime condiments i want in my burrito… plus cilantro, which admittedly i am a hater (i mean i like it, but its strong so i want only a little bit… i mean idk i feel like it can easily overpower). ok time to end rant and go to bed. oh btw, major props for being an awesome dude and cooking breakfast for people who have fallen on some hard times and could use a nice pick-me-up (ala french toast casserole).

    1. Stay off the hooch man! :)

      Just kidding obviously… but seriously, the soup is good. I wouldn't add broth to it. The flavors are really light. Any broth would overpower it. You can just add more ice water if you want it thinner.

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