Chilled Avocado Soup


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Made with lemon juice and low-fat plain yogurt, this pretty soup is healthy but filling.

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  • 4 ripe avocados, pitted and peeled
  • 6 Tbs. fresh lemon juice
  • 3 C. low-fat plain yogurt
  • 3 C. chicken broth
  • 4 large fresh basil leaves, slivered
  • 1/4 tsp. freshly ground black pepper
  • Pinch of salt
  • 4 large fresh basil leaves, for garnish
  • 4 radishes, finely chopped, for garnish

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Set aside half of one to the avocados and place it in a small bowl. Sprinkle it with 1 Tbs. of the lemon juice, cover loosely, and refrigerate. Coarsely chop the remaining 3 1/2 avocados, and place them in a large bowl. Add the remaining 5 Tbs. lemon juice, and toss. Add the yogurt, stock, slivered basil, pepper, and salt to the chopped avocados, and stir well. The transfer the mixture to a food processor and process until fairly smooth, scraping down the sides of the bowl if necessary. Do not puree entirely: a bit of texture should remain. Remove the mixture to another bowl, cover and chill for 2 hours. Sliver the basil for the garnish right before serving. Dice the remaining avocado half. Divide the soup among individual soup bowls. Sprinkle the portions evenly with the diced avocado, and top with the radishes and slivered basil, if desired.

Serves 6 to 8

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