Chilled Leek and Avocado Soup recipe

This soup is really refreshing and is beautiful to eat in the summer.


  • 500g leeks
  • 750ml chicken stock
  • 1 garlic clove
  • 1 tbsp. olive oil
  • 1 large ripe avocado
  • 125g plain yoghurt
  • Juice of half a lime
  • Handful of fresh coriander
  • Salt and pepper


  1. Finely chop the leeks by halving them lengthways and then slice them finely. Mince the garlic clove.

  2. Heat the oil in a large pan and then add the leeks and garlic. Cook the leeks for ten minutes until soft, then pour the stock over the leeks and simmer for ten minutes.

  3. Pour the mixture into a blender and then puree until smooth.

  4. Chill the soup down until cold. When you’re ready to serve the soup, peel and stone the avocado and puree it.

  5. Stir the avocado, yoghurt and lime juice into the leek soup. Finely chop the coriander and then mix this into the soup. Season the soup well with salt and pepper before serving.

This soup serves four people as a main course or eight people as a starter. Keep back some of the yoghurt to spoon over the top of the soup and garnish it with a little bit of finely chopped coriander to serve.

Recipe Details:

  • Author: Laura Young.
  • Published:

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