Avocado and Watercress Soup Recipe

This Avocado and Watercress Soup recipe combines creamy avocado, peppery watercress, fresh lemon juice, soy sauce, and green chili for a smooth and refreshing chilled soup. Featured on License to Grill with Rob Rainford, this easy recipe balances rich avocado with bright citrus and subtle heat for a light starter or summer meal.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Avocado and Watercress Soup recipe appears in The Lunar Eclipse episode and shows another side of the series’ outdoor-inspired cooking style. While License to Grill is best known for bold barbecue dishes, Rob Rainford also pairs those smoky mains with fresh, cooling sides and starters that help create a balanced meal.

Avocado gives the soup its naturally creamy texture without requiring a heavy preparation. Its mild richness is balanced by watercress, which contributes a fresh, slightly peppery flavour.

Fresh lemon juice plays an important role both in flavour and appearance. It brightens the avocado and helps reduce discoloration while the ingredients are being prepared.

The vegetables are briefly simmered in chicken stock before being pureed until smooth. Chilling the soup afterward allows the flavours to settle and makes it especially refreshing when served before grilled meats or spicy dishes.

Ingredients

• 3 large, medium ripe avocados
• 2 tablespoons of fresh lemon juice (30ml)
• 8 ounces of watercress (250ml)
• 1 tablespoon of light soy sauce (15ml)
• 1 large green chili or jalapeno pepper, seeded and finely chopped

Method

• Peel the avocados. Cut in half and remove the pit. Cut them into cubes and place in a glass or ceramic bowl. Squeeze the lemon juice overtop to avoid having them discolour.
• Bring the chicken stock to a simmer.
• Wash the watercress and pat it dry. Trim off the hard stems and wilted leaves and coarsely chop. Add the watercress to the chicken stock. Add the diced avocado, soy chili, and season with salt and pepper. Let simmer for 5 minutes.
• Using a hand wand or a blender to mix finish the soup by puree it until it reaches desired smoothness.
• Place in a non-reactive bowl and cover with plastic wrap.
• Let the soup chill in the fridge.
• Then, adjust seasoning and serve chilled.

Serving Suggestions

This Avocado and Watercress Soup makes a refreshing starter before grilled chicken, pork, seafood, or other richly seasoned barbecue dishes. Its cool, creamy texture is especially useful alongside smoky or spicy foods, where the avocado can provide a gentle contrast.

For a lighter meal, serve the soup with crusty bread, grilled flatbread, or a simple green salad. A small garnish of fresh watercress, finely sliced chives, or a few drops of olive oil can add an attractive finishing touch without overpowering the soup.

Because the soup is served chilled, it is also a practical make-ahead option for summer entertaining. Moreover, prepare it several hours in advance, refrigerate, and serve straight from the fridge when guests are ready to eat.

Final Thoughts

This Avocado and Watercress Soup recipe brings together creamy texture, fresh greens, citrus, and subtle spice in a simple chilled dish.

Avocado creates the smooth base, while watercress contributes a peppery freshness that keeps the soup lively. Lemon juice adds acidity, soy sauce provides savoury depth, and green chili introduces just enough warmth to make the flavour more interesting

Whether served as a starter, light lunch, or refreshing addition to a summer menu, this Avocado and Watercress Soup is creamy, bright, and easy to prepare.

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