Chilled Avocado Soup


  • 2 ripe avocados, peeled and pitted
  • 4 cups cold chicken or vegetable stock (2 14-ounce cans)
  • 2 Tablespoons lime juice
  • 1 Tablespoon plain yogurt
  • 2 dashes Tabasco sauce, or to taste
  • Salt and pepper
  • 4 paper-thin lime slices, for garnish


  1. Add the avocado flesh to a blender and puree.
  2. Add the stock and continue blending until smooth.
  3. Blend in the lime juice, yogurt, Tabasco sauce, and salt and pepper.
  4. Refrigerate for at least 1 hour.
  5. When ready to serve, spoon into bowls and top each with a thin slice of lime.
Serves 4.

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