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Vegan Chilled Avocado + Pea Soup Shooters

Vegan Chilled Avocado + Pea Soup Shooters (Summer Appetizer)

Bright, creamy, and ridiculously quick — these Vegan Chilled Avocado + Pea Soup Shooters make a perfect summer starter that looks fancy but takes ten minutes. Seriously: guests will ooh, you’ll barely lift a finger.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Appetizer, Side Dish
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups frozen green peas thaw slightly
  • 1 medium avocado peeled and pitted
  • 1/3 cup artichoke hearts drained; optional for extra tang
  • 1 clove garlic
  • 2 fresh basil leaves or more, to taste
  • 1/2 cup purified water
  • 1/2 cup almond milk or coconut milk for richer texture
  • 1/4 tsp sea salt adjust to taste
  • 1/4 tsp ground black pepper
  • 1/2 tsp red chili pepper or to taste
  • Coconut cream chili sauce, olive oil, and freshly ground black pepper — to taste for garnish
  • Vegan swap note: This recipe already remains 100% vegan; use maple syrup if you want a touch of sweetness.

Equipment

  • High-speed blender (or countertop blender) — essential for silky texture
  • Measuring cups and spoons
  • Knife and cutting board
  • Small serving shooters or espresso cups (about 2–3 oz each)
  • Spoon for drizzling garnishes

Method
 

  1. Make the base (3 minutes)
  2. Add the avocado, 2 1/2 cups peas, 1/3 cup artichoke hearts, 1 clove garlic, 2 basil leaves, 1/2 cup water, and 1/2 cup almond milk to the blender.
  3. Sprinkle in 1/4 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp red chili pepper.
  4. Blend to creamy perfection (2–3 minutes)
  5. Blend on medium to medium-high for 2–3 minutes until you get a smooth, creamy texture. Stop, taste, and tweak salt or chili. I always taste twice because salt plays favorites.
  6. Chill and serve (2–4 minutes)
  7. Spoon the soup into shooters or small bowls. Drizzle with chili sauce, olive oil, a tiny dollop of coconut cream, and a crack of black pepper.
  8. Serve immediately chilled, or refrigerate for up to an hour if you want it extra cold.
  9. Pro tip: If the soup feels too thick, add a splash of water or almond milk and blend again. If it feels watery, toss in a few more peas or a bit more avocado.

Notes

Nutrition Info

  • Calories: ~255 kcal
  • Fat: 13 g (healthy fats from avocado and olive oil)
  • Protein: ~9.7 g
  • Carbs: ~28.4 g
These shooters pack a surprising amount of protein and fiber for such a small plate. They make a light appetizer or a refreshing mini-meal.