Chilled Avocado Soup
A creamy, refreshing, and healthy summertime soup that needs no cooking and is served chilled.
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- Soup Ingredients:
- 1 ripe medium-sized avocado, peeled & pitted
- 1/2 cup low fat buttermilk, well-shaken
- 1/4 cup low-sodium vegetable stock (or 1/2 cup for a thinner consistency)
- 1 Tbsp freshly squeezed lime juice
- 2 Tbsp chopped fresh cilantro
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (I used chipotle chile powder)
- Kosher salt and freshly ground black pepper, to taste
- Optional Accoutrements:
- roasted/grilled corn kernels (I used thawed Trader Joe’s frozen roasted corn)
- drizzle of olive oil (I used lime olive oil from Boston Olive Oil Company)
- diced tomatoes
- plain 2% Greek yogurt
- hot sauce (I used Tobasco chipotle hot sauce)
- additional cilantro
Details
Servings 2
Preparation time 10mins
Cooking time 10mins
Preparation
Step 1
Place all soup ingredients, except for salt & pepper, in a food processor or blender. Process/blend until smooth. Season to taste with salt and pepper.
Chill in the fridge until cold.
Top with accoutrements.
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