Chilled Avocado Soup Recipe

Chilled Avocado Soup Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

No cooking necessary for this rich and creamy soup with a kick from Edith Herring of Grand Cane, Louisiana. “I like to line the bowl with crumbled corn chips and pour the soup on top,” says Edith.

This recipe is:

Quick

[X]

Rate Chilled Avocado Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chilled Avocado Soup Recipe

Prep: 10 min. + chilling

Yield: 4 Servings

10 10

Ingredients

1 medium ripe California Avocado, peeled, halved and pitted
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 green onion, chopped
1-1/2 teaspoons minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground cumin
Dash cayenne pepper
Dash pepper

Directions

Place avocado in a blender, cover and process until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled. Yield: 3 cups.

Nutritional Facts 3/4 cup equals 125 calories, 10 g fat (3 g saturated fat), 10 mg cholesterol, 371 mg sodium, 6 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Chilled Avocado Soup in Cooking for 2 Summer 2007, p56