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Chilled Avocado Soup

 Chilled Avocado Soup
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.
4 ServingsPrep: 10 min. + chilling


  • 1 medium ripe 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


  • 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.