Chilled Avocado Soup

Kitchen Tested
  • Yield 4 servings

A super creamy chilled soup for summer.

Chilled Avocado Soup
Jessica Merchant


2 ripe avocados, peeled
2 cups reduced-sodium vegetable broth, warmed to room temperature
1 (4-ounce) can or jar chopped green chiles
1/2 cup low-fat plain yogurt, sour cream or Kefir
6 green onions, chopped (green part only)
1 tablespoon lemon or lime juice
2 teaspoons dry sherry
1/4 teaspoon salt


  1. 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).



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