Chilled Avocado Soup

YIELD 4 servings

Ingredients

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

Instructions

1. Cut avocados into halves and remove pits. Spoon avocado into a blender jar, add remaining ingredients (except garnish), and purťe until creamy. You may chill the soup for up to 2 hours before serving or serve immediately. Makes about 4 1/2 cups.

 

Recipe reprinted with permission from Steven Petusevskyís American Diabetes Association Vegetarian Cookbook and photography by Jessica Merchant.†This recipe originally appeared as†Chilled Avocado Soup on†Relish.com.

For more chilled soup recipes on relish, check out the following:

Watermelon Gazpacho with Herb Oil

Senora Mercedes Sanchez’s Gazpacho

Gazpacho Blanco


49 comments

Jane H.
Jane H2 years ago

looking forwardto making and eating this soup!

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Julia Oleynik
Julia Oleynik2 years ago

Thank You for sharing:)

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Angela K.
Angela K2 years ago

Thanks for sharing

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feather w.
Feather W2 years ago

yummy

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Elena T.
Elena Poensgen3 years ago

Thank you :)

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John B.
John B3 years ago

Sounds delicious. Thanks For sharing.

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Edgar Zuim
Edgar Zuim3 years ago

Sounds delicious.

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Sheila D.
Sheila D3 years ago

This looks really good. Thanks for sharing.

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James Maynard
James Maynard3 years ago

Sounds good! Thanks!

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Nils Anders Lunde
PlsNoMessage s3 years ago

ty

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