Chilled Avocado Soup
Ingredients
- Soup:
- 3 ripe avocados peeled and pitted
- 2 cups vegetable broth or chicken broth chilled
- 1 cup plain Greek yogurt or sour cream
- ½ cup cold water
- ¼ cup fresh lime juice
- 1 clove garlic minced
- ¼ cup fresh cilantro packed
- 2 green onions chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper optional
- Garnish:
- Cherry tomatoes halved
- Diced cucumber
- Fresh cilantro leaves
- Lime wedges
- Crumbled queso fresco or feta
- Toasted pumpkin seeds
- Avocado slices
Instructions
- Cut avocados in half. Remove pits. Scoop flesh into blender.
- Add chilled broth, yogurt, water, lime juice, garlic, cilantro, green onions, cumin, salt, pepper, and cayenne.
- Blend on high until completely smooth (1 to 2 minutes).
- Taste. Adjust seasoning as needed.
- Add water if too thick. Add avocado if too thin.
- Pour into bowl or pitcher. Cover with plastic wrap.
- Refrigerate at least 1 hour until very cold.
- Stir well before serving.
- Ladle into individual bowls.
- Garnish with tomatoes, cucumber, cilantro, lime, cheese, seeds, or avocado.
- Serve immediately while cold.
Notes
- Use ripe avocados that give slightly when pressed
- Chill all ingredients for faster chilling
- Blend until completely smooth and silky
- Taste and adjust seasoning before chilling
- Serve very cold for best refreshment
- Make fresh same day — avocado turns brown
- Lime juice helps prevent browning
- Not recommended for freezing
- Add liquid gradually to adjust consistency
- Store covered in fridge up to 6 hours maximum