Almond Milk / Avocado / Cheap + Cheerful / Chickpeas / Lemon / Light Meals / Lime / Main Course / Meals + Courses / Mint / Paprika / Shellfish

Chilled Avocado, Mint + Cucumber Soup with Prawns + Chickpeas

A clean, simple, and vibrant green avocado soup inspired by an unseasonably warm winter’s day. This soup is a lovely soft shade of green, fragrant with fresh mint, cucumber, and almond milk. It gets heat from green habanero sauce, and lifted by freshly squeezed lime juice. A final adornment of honey and paprika spiced chickpeas and prawns makes this soup a new favourite of mine.

Avocado, Cucumber and Mint Soup


2 large ripe avocados, peeled and pitted

½ cup cucumber, diced

1 cup cold water

½ cup almond milk – or a milk of your choice or natural yoghurt

4 tbsp lime juice

½ tsp green habanero sauce – or Tabasco

1 large handful chopped mint leaves

3 ice cubes

1 tsp sea salt


For the prawns: 

12 green (raw) prawns, peeled and de-veined

2 tbsp olive oil

½ tbsp smoked paprika

½ tbsp sweet paprika

Juice of half a lemon

1 tbsp honey

Sea salt


For the chickpeas: 

1 cup cooked chickpeas, rinsed, drained

1 tbsp smoked paprika

1 tbsp honey

Olive oil

Sea salt


Extra cucumber, sliced into thin ribbons, to serve

Baby herbs, to serve

Extra virgin olive oil


Avocado, Cucumber and Mint Soup - Finger, Fork & Knife


Place all the soup ingredients into the bowl of a food processor or blender. Whiz until smooth. Adjust the thickness of the soup to your liking by adding more cold water. Season to taste. Transfer into a bowl or jug and pop into the fridge until ready to serve.

For the prawns, combine oil, smoked and sweet paprika, lemon juice, honey, and a pinch of salt in a bowl. Mix well. Add the prawns and toss to coat. Set aside to marinate while you prepare the chickpeas.


Avocado, Cucumber and Mint Soup - Finger, Fork & Knife


For the chickpeas, heat a few tablespoons of olive oil in a pan over medium-high heat. Add the chickpeas, paprika, honey and salt, and cook until golden and caramalised, approx. 5-8 minutes. Remove from heat and set aside.

Heat a non-stick fry pan over high heat. Add prawns and cook for 1-2 minutes each side or until cooked through.

To serve, divide the chilled soup between 4 entrée sized bowls. Top with ribbons of cucumber, a few spoonfuls of the chickpeas, and three prawns. Finish with a drizzle of extra virgin olive oil and some baby herbs.

Serves 4 as entrée


Avocado, Cucumber and Mint Soup - Finger, Fork & Knife



21 thoughts on “Chilled Avocado, Mint + Cucumber Soup with Prawns + Chickpeas

  1. I don’t know about a warm winters day – that looks perfect for a hot summers day too. Gorgeous colours and photos too.

  2. i love me some chilled avocado soup. this looks great (and perfect for the sweltering heat we have over here.)

    my particular version tends to use minced garlic and red onion, as well as a hearty portion of heavy whipping cream. i must try it with the prawns though, they look excellent.

    • Avo soup, isn’t it such a winner on warm days? I’d be interested to see what you think of my recipe. You might find it a little lighter, more tangy perhaps..? Kx

      • honestly, i’m most excited for the lime juice. mint, lime, and creaminess are a tried and true winning combo.

        i’ll definitely let you know what i think.

  3. Oh this is right up my alley!! And contains my toddlers favourite foods surprisingly prawns, avo & chickpeas!! I will be making this!! Karen xx

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