Chilled Avocado Soup

YIELD 4 servings


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


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

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

Watermelon Gazpacho with Herb Oil

Senora Mercedes Sanchez’s Gazpacho

Gazpacho Blanco


Jane H.
Jane H.about a year ago

looking forwardto making and eating this soup!

Julia Oleynik
Julia Oleynikabout a year ago

Thank You for sharing:)

Angela K.
Angela K.about a year ago

Thanks for sharing

feather w.
Feather W.about a year ago


Elena T.
Elena Poensgen1 years ago

Thank you :)

John B.
John B.1 years ago

Sounds delicious. Thanks For sharing.

Edgar Zuim
Edgar Zuim1 years ago

Sounds delicious.

Sheila D.
Sheila D.1 years ago

This looks really good. Thanks for sharing.

James Maynard
James Maynard1 years ago

Sounds good! Thanks!

Nils Anders Lunde
PlsNoMessage se1 years ago