Chilled Avocado Soup With Mango Salsa


I was a bit skeptical about this soup. It didn’t have a lot of ingredients, the ones listed didn’t seem to have much in common, (apples and chili flakes?) but Lucy Waverman has never steered me wrong. Oh contrair. 


I made this a few weeks ago for my room mates, being fully prepared to consume the entire soup solo. They are all pretty adventurous, but flavour-wise, I wasn’t sure what we were getting into.


I didn’t have to worry. The soup serves 6-8 and the five of us polished it off-before our actual dinner.


It was was cool and creamy from the avocados, sweet from the apples and rich from the stock. The spice from the ginger and chills creep up on you and the mango salsa balances it all out. The mangos are sweet and tangy, and the onion adds just the right kick.


Apple + Avocado Soup With Mango Salsa

Adapted from Lucy Waverman’s Flavour Principal


1 tablespoon olive oil or butter

1 onion, diced

1 apple, peeled, cored and diced

1 teaspoon ginger

1 teaspoon red chill flakes

3 cups chicken or vegetable stock

1 avocado


1. Sauté onions in oil until translucent, about 2 minutes. Add ginger and chills.

2. Add apples and stock. Bring to a boil and simmer 20 minutes, or until apples are tender.

3. Using a hand blender, purée until smooth. Add avocado and purée once more. Season with salt and paper.

4. Chill for at least 2 hours before serving. Top with salsa.



1 ripe mango, peeled and diced

1 small red onion, diced

1/2 cup cilantro

juice of 1 lime

salt + pepper

*1/2 pint strawberries sliced


1. Combine all ingredients together in bowl. Can be made up to two days ahead of time.

*I went a bit nuts getting seasonal strawberries, so I added them here. They are very good but not crucial.


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