Chilled Avocado Soup

This image courtesy of Olivia Brent

Rich, creamy, and lightly spiced, this soup makes a meal when paired with a generous salad of mixed organic greens.

NotesNutrition Tip

Greek yogurt is higher in protein than most other yogurts.

Makes4 servings



Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, cold appetizer, main course

Dietary Considerationegg-free, gluten-free, vegetarian

Equipmentfood processor


Moodfestive, stressed, tired

Taste and Texturecreamy

Type of Dishcold soup, soup


  • 2 ripe avocados, peeled and pitted
  • 1 cup soy milk or reduced-fat milk
  • ¼ cup cilantro leaves
  • 1 tablespoon finely minced fresh ginger
  • Juice from 1 lemon (about 2 tablespoons)
  • ½ teaspoon Asian chili sauce
  • 1 teaspoon salt
  • ½ cup plain low-fat Greek yogurt
  • 2 cups vegetable stock or low-sodium, nonfat chicken stock
  • ½ cup finely chopped red bell pepper, for garnish


  1. • Put the avocados in a food processor and puree until smooth. Add the soy milk, cilantro, ginger, lemon juice, chili sauce, and salt. Process until smooth.

  2. • With the machine running, pour the yogurt and stock through the feed tube.

  3. • Transfer to a resealable container and refrigerate until thoroughly chilled.

  4. • Transfer the soup into serving bowls and place a little chopped bell pepper in the center. Serve immediately.


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