Chilled Avocado Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/8/2020

A super creamy chilled soup for summer.

Serves: 4 Save

Ingredients (8)

  • 2 ripe avocados, peeled
  • 2 cup 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 teaspoon dry sherry
  • 1/4 teaspoon salt

Directions

  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.

Winter Jewel French 75

The Bar

Ingredients (6)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Simple Syrup
  • Champagne (Chilled, to Top Off)
  • Pomegranate Seeds to Garnish (Optional)
  • *Approximate serving size is 1.6 servings. Please enjoy responsibly.
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