This refreshing, delicate chilled soup, simply made from green apple, avocado, coconut cream and lime and served with poached tiger prawns, is a beautiful summer dish. Make this recipe for a fancy dinner or serve as a canape at your next garden party.
When it comes to cold soups, most people have had the usual tomato gazpacho or a chilled cucumber soup. But not many have tried a Chilled Avocado and Green Apple Soup!
On a scorching hot day, the last thing you want to do, is spend the day in the kitchen cooking! That's why most of our summer meals comprise of breakfast smoothies, cold soups, salads and light meals like our oven baked scallops or prawn fregola !
For days like this, my Chilled Avocado and Green Apple Soup with Prawns is perfect! It's healthy, delicious, filling and the best part is, it requires no cooking. Bonus, it can be whipped up in less than 15 minutes! Let me show you how😁
Ingredients for chilled Avocado soup?
The soup itself is vegan and doesn't require many ingredients. All you need is:
- Ripe avocados are a must, they don't have to be overly ripe but a ripe avocado will make it easier to blend and is tastier.
- I used Green apples and juiced them with the skin on, that way you will get a bright green colour. If you use red apples make sure to peel them.
- Coconut cream gives the soup a creamy texture and adds a pleasant exotic taste. Use the remaining coconut cream for garnishing the soup.
- Lime for acidity and to help keeping that bright green colour.
- A small amount of olive oil to add some richness and salt for seasoning
We suggest serving the chilled avocado and green apple soup with poached tiger prawns, coriander and finely sliced radish to make it pretty.
- Fresh tiger prawns. My fishmongers sells tiger prawns already cooked in a brine. They are just delicious. If you want to cook them yourself poach them in simmering salted water between 3-5 minutes depending on size.
- As a garnish I use picked coriander. But if you are not a fan of coriander like my sister😋 the feel free to use dill or chives instead.
- I used red radish to add more freshness. Because of their bright color. they are also an eye catching garnish that adds some sharpness to the dish.
How to make an easy appetizer in less than 15 minutes?
As there is no cooking involved in making this soup, 15 minutes is all you need to get it done.
The first step is to make the green apple juice. A juicer is necessary for that. We juice a lot at home, be it veggies or fruits so if you don't have one already, we highly recommend having one. Cut the apples in chunks leaving the core out and juice them immediately to avoid them from browning.
Now run the apples through the juicer and add the lime juice. Stir well and keep in the fridge.
As a tip: If you plan on doubling the recipe fill a bowl with water and add lemon or lime juice. Add the cut apple into the water and they won't oxidise.
Cut the avocado in half and remove the stone and skin. Drop them into the mixer and pour the apple juice over it.
Add coconut cream, olive oil, salt and blend well to get a smooth, thin but creamy puree consistency. Set aside in the fridge and keep chilled until ready to serve.
How to peel prawns?
If you cook the prawns yourself, make sure to leave the head on, as this results in a juicier prawn. Once they are chilled, go ahead and take the heads off.
A trick to clean prawns faster, is to carefully remove the head so that the intestinal tract comes out along with it. This method works better with raw prawns but I have used it to clean cooked prawns and it still works!
To peel the prawn, with your fingers go along the belly of the prawn and crack the shell open starting from the head, working your way down to the tail. The shell should easily come off at this point, leaving you with just the prawn meat.
If you want to make sure your prawns are perfectly clean, run the knife along the back of the prawn and take out the black thread like stuff.
How to plate this dish?
To plate up the avocado and apple soup with prawns, make sure you have all your ingredients ready to go. Start by choosing a wide bowl, place the prawns inside the bowl on the side. Next, garnish with avocado that has been sliced in a half moon shape.
Add the picked coriander and thinly sliced shaved radish. If you are serving the soup as an appetizer, you can either pour the soup at the table using a small glass jar or serve all together in the bowl. To make the dish look fancy, decorate it with some coconut cream just before serving.
But If you are thinking of serving it as a canape/pass around, I have just the idea for you 😊 Pour the soup in a nice short/dessert glass and arrange a small portion of the prawn salad in a spoon.
This not only makes the dish look stunning but it will also be a more delicious way to enjoy the soup.
Try our recipe for pina colada panna cotta with pineapples if you are looking for a perfect match or just a beautiful summer dessert.
Chilled Avocado and Green Apple Soup with Tiger Prawns
For the Avocado & Green Apple Soup
- 6 large green apples
- 1 lime
- 2 ripe avocados
- 3 tablespoon coconut cream
- 1 tablespoon olive oil
For the Garnish
- 12 cooked tiger prawns
- 1 avocado
- 1 bunch coriander
- 1 bunch red radish
- 2 tablespoon coconut cream
For the Avocado & Green Apple Soup
- Cut the green apples in quarters and discard the core. Run the apples through the juicer.
- Add the juice from 1 lime. Mix well and set aside in the fridge.
- Cut the avocado in half and remove the stone. Scoop out the flesh with a spoon and throw into the mixer.
- Cover the avocado with the apple juice
- Add the coconut cream, olive oil and salt next
- Blend to a smooth pouring consistency. If the soup is too thick add more apple juice or water. If the soup is too thin add more avocado. Adjust the seasoning with salt and keep chilled in the fridge.
For the Garnish
- Peel the tiger prawns.
- Cut the avocado in half and remove the stone. Scoop out the avocado and cut in half moons. Pick the coriander. Slice the radish and cut into fine stripes.
- Decorate the soup plate/bowl with 3 prawns per plate, the avocado, coriander and radish. Serve the soup on the side or add the soup already to the plate/bowl. Drizzle the coconut cream over the soup just before serving.