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Bowls of avocado soup in china with slices of bread on a plate.

Chilled Avocado Soup

A delicious cold summer soup, adapted from Barbara Hansen's "Cooking California Style" cookbook.

Course Soup
Cuisine American
Keyword avocado, avocado soup, cold soup, summer soup
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Barbara Hansen

Ingredients

  • 1/2 ripe avocado
  • 2 tsp. lemon juice
  • 1/4 cup milk
  • 1/4 cup plain whole yogurt
  • 1 medium seeded and coarsely chopped jalapeno pepper
  • 1 clove fresh garlic, peeled
  • 1/2 peeled and chopped white onion
  • 2 tbsp. fresh cilantro leaves
  • 1 cup chicken or vegetable stock
  • 1/2 tsp. salt

Instructions

  1. Blend or puree the avocado and lemon juice. Then add the milk and yogurt and blend again until creamy. Add the jalapeno, garlic, onion, and cilantro and continue blending. Then add the stock and puree until the mixture is an even consistency. Taste the soup first, then add the salt, adjusting to taste. Serve chilled.