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Chilled Avocado Soup

Chilled Avocado Soup

serves 2-4

(makes 3 cups)

This is so simple, but so fabulous! You would swear it has cream in it, but it’s actually VEGAN!

Very few ingredients but very complex flavors.

It would be great served in little shot glasses as a cute appetizer at a party!

3 avocados, halved, pitted, peeled and cut into chunks

1 1/2 cups vegetable broth

3 tablespoons freshly squeezed lime juice

1/4 cup chopped cilantro leaves

1 jalapeno, seeded and coarsely chopped

1/2 teaspoon coarse salt

freshly ground black pepper

optional toppings:

toasted pepitas, chopped red bell pepper, cilantro

Combine all ingredients (except toppings) in a blender or food processor. Process until smooth.

Refrigerate until chilled, about two hours.

Pour into serving bowls or whatever serving vessel you choose and garnish with desired



Honestly, this would be good as a dip or even a topping for enchiladas or chicken

reminds me of a mexican avocado is fairly thick. Loosen with a bit more broth if you

want a thinner soup.

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