Chilled Avocado Soup
Updated Oct. 11, 2023
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large ripe avocados, halved and pitted
- 1½cups plain (not Greek) yogurt
- ¼cup lime juice
- ¼cup extra-virgin olive oil
- Salt and pepper
- 1small bunch cilantro or parsley, leaves and tender stems
- A few slices of jalapeño
Nutritional analysis per serving (6 servings)
282 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 7 grams protein; 425 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 1 cup water, the avocados, yogurt, lime juice, olive oil, salt and pepper to taste, cilantro (or parsley) and jalapeño in a blender. Purée until smooth. Taste for seasoning and chill well.
- Step 2
Before ready to serve, thin with more water to taste (thicker for soup, thinner to drink).
- Step 3
Pour into chilled soup bowls for a sit-down first course, or into shot glasses for a stand-up appetizer.
Private Notes
Comments
By a stroke of luck I happened to have both ripe avocadoes, and a good-quality avocado oil on hand when I ran across this recipe. I made the recipe as written except that I used avocado oil instead of olive oil. Really lovely and refreshing.
Ridiculously easy and delicious. A little chili oil, corn kernels, or anything else yummy make for a great garnish.
Tasty but felt it was too much water. When I make it again, would start with 1/2 cup of water and add more if needed. Will also try it with goat's milk yogurt for lactose intolerant guests.
A little lobster meat makes a nice garnish
Love this recipe as is but… A two tablespoon or so of fine dry sherry is a revelation. Sherry vinegar works well too if you can’t do alcohol, just back off on the lime juice a bit. Try swapping out the yogurt for butter milk,if you like a bit more umami. ;)
Decided to make on a whim with my half avocado. Simple to make yet flavor packed and refreshing. Can’t wait to serve at my next dinner party in shot glasses as a starter. Delish!