Chilled Avocado Soup

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avocado soup

Delightfully creamy and refreshing, this delicious avocado soup has a subtle heat from the cayenne – a last-minute decision to add some had paid off! Great for entertaining, because you can – and should – make this avocado soup in advance.

Avocado Soup
Prep and Cool time
Total time
Recipe type: Soup, Vegetarian, Low-Carb, Gluten-Free, Primal
Yield: 4 servings
  • 1 medium avocado, diced (6 oz without refuse)
  • 1 tablespoon fresh lemon juice
  • ¼ cup coarsely chopped fresh cilantro, plus a few leaves for garnish
  • 1 teaspoon minced garlic
  • 1 cup plain full-fat Greek yogurt
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • ½ -3/4 cup cold water
  1. Place all ingredients in food processor, starting with ½ cup water. Process until very smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula.
  2. Check consistency and, if desired, add up to ¼ cup more water and process to combine.
  3. Divide the avocado soup among 4 individual bowls. Refrigerate, covered, 30 minutes.
  4. Garnish with cilantro leaves and serve.
Nutrition Per Serving
Calories: 137; Fat: 10g; Carbohydrates: 9g; Sugar: 0g Sodium: 307mg; Fiber: 1g; Protein: 6g

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