Overhead shot of bowls of green soup on green avocado backdrop

Chilled Avocado Soup w/ Hemp Oil

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Serves 4

In need of some pampering, but don’t have the $$$ for a luxurious spa day? When we can’t have the real deal, we DIY!

Mix up a pitcher of refreshing spa water, treat yourself to an at-home mani pedi, and whip up this Chilled Avocado Soup w/ Hemp Oil. It’s light, refreshing, flavorful, and healthy– everything you’d want to eat during a day of much-deserved #selfcare.

Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer. 


1 Tbsp extra virgin olive oil

1 onion, diced

2 cloves garlic, chopped

1 jalapeno, seeded and chopped

3 cups water

2 medium avocados, pitted and peeled

1 stalk celery, chopped

1 cup fresh parsley leaves, loosely packed

¼ cup fresh lime juice

1/8 tsp freshly ground black pepper

½ tsp ground cumin

½ tsp ground coriander

1 Tbsp hemp oil (can substitute olive oil if desired)

1 tsp sea salt


hemp seeds and parsley leaves, for garnish (optional).


Squeeze lime juice.

Dice onion.

Chop garlic and celery.

Seed and chop jalapeno.

Pit and peel avocados.


In a sauté pan, heat extra virgin olive oil over medium high heat.

Add diced onion, chopped garlic and jalapeno and cook, stirring often for 5 minutes, or until onion is translucent and slightly browned.

Remove from heat and let cool slightly.


In a high-speed blender, add water, peeled avocado, chopped celery, parsley, lime juice, sea salt, cumin, coriander and hemp oil.

Add cooked onion mixture and blend on high until smooth, about 1-2 minutes.

Season to taste with additional sea salt and freshly ground black pepper, if desired.


Serve immediately at room temperature, or transfer to a covered container and refrigerate for at least 2 hours, or until chilled through.

Ladle soup into individual bowls and garnish with fresh parsley and hemp seeds.

Chilled Avocado Soup w/ Hemp Oil will keep in an air-tight container in the refrigerator for up to 5 days.