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 purée 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 Petusevsky’s 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 H1 years ago

looking forwardto making and eating this soup!

SEND
Julia Oleynik
Julia Oleynik2 years ago

Thank You for sharing:)

SEND
Angela K.
Angela K2 years ago

Thanks for sharing

SEND
feather w.
Feather W2 years ago

yummy

SEND
Elena T.
Elena P2 years ago

Thank you :)

SEND
John B.
John B2 years ago

Sounds delicious. Thanks For sharing.

SEND
Edgar Zuim
Edgar Zuim2 years ago

Sounds delicious.

SEND
Sheila D.
Sheila D2 years ago

This looks really good. Thanks for sharing.

SEND
James Maynard
James Maynard2 years ago

Sounds good! Thanks!

SEND
Nils Anders Lunde
PlsNoMessage se2 years ago

ty

SEND