Chilled Avocado Soup
Updated October 10, 2023
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large ripe avocados, halved and pitted
1 ½ cups plain (not Greek) yogurt
¼ cup lime juice
¼ cup extra-virgin olive oil
Salt and pepper
1 small bunch cilantro or parsley, leaves and tender stems
A few slices of jalapeño
Nutritional analysis per serving (4 to 6 servings)
11 grams carbs; 10 milligrams cholesterol; 282 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 6 grams fiber; 425 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 1 cup water, the avocados, yogurt, lime juice, olive oil, salt and pepper to taste, cilantro (or parsley) and jalapeño in a blender. Purée until smooth. Taste for seasoning and chill well.
- Step 2
Before ready to serve, thin with more water to taste (thicker for soup, thinner to drink).
- Step 3
Pour into chilled soup bowls for a sit-down first course, or into shot glasses for a stand-up appetizer.
Private Notes
Comments
By a stroke of luck I happened to have both ripe avocadoes, and a good-quality avocado oil on hand when I ran across this recipe. I made the recipe as written except that I used avocado oil instead of olive oil. Really lovely and refreshing.
Tasty but felt it was too much water. When I make it again, would start with 1/2 cup of water and add more if needed. Will also try it with goat's milk yogurt for lactose intolerant guests.
Ridiculously easy and delicious. A little chili oil, corn kernels, or anything else yummy make for a great garnish.
I’m obsessed. I’ll be running to find ripe avocados as soon as I’m done with this review. I can’t wait to share it with all my friends and, quite honestly, if they don’t love it, I may have to reconsider our friendship!! Just kidding. Sorta. I used Greek yogurt because that’s what I had. I used veggie broth for my liquid and just kept adding until I got the consistency I wanted. I also added a little bit of red onion and I will be doing that again. Topped it with pepitas and enjoyed the silky, creamy, hint of heat and crunch symphony in my mouth.
Why does greek yogurt not work with this recipe?
Delicious. I added 1 tablespoon of sugar which gave it a more balanced, even more delicious taste. I would caution not to over-do the cilantro -- a little bit goes a long way.