Chilled Avocado Soup

Chilled Avocado Soup
Jessica Merchant
  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 200
  • Fat 15g
  • Cholesterol 5mg
  • Sodium 389mg
  • Carbohydrate 15g
  • Fiber 8g
  • Protein 4g