You are here: Home » Recipes » Chilled Avocado Soup Chilled Avocado Soup Kitchen Tested Yield 4 servings A super creamy chilled soup for summer. Jessica Merchant PrintEmail Ingredients 2 ripe avocados, peeled 2 cups reduced-sodium vegetable broth, warmed to room temperature1 (4-ounce) can or jar chopped green chiles1/2 cup low-fat plain yogurt, sour cream or Kefir6 green onions, chopped (green part only) 1 tablespoon lemon or lime juice2 teaspoons dry sherry1/4 teaspoon salt Instructions Cut avocados into halves and remove pits. Spoon avocado into a blender jar, add remaining ingredients (except garnish), and purée until creamy. You may chill the soup for up to 2 hours before serving or serve immediately. Makes about 4 1/2 cups. Reprinted with permission from Steven Petusevsky’s American Diabetes Association Vegetarian Cookbook (American Diabetes Association, forthcoming).