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.
Perfectly amazing and cold. I skipped anchovies cause I didn't have any. Usually I use dill in a cold cucumber soup, but tried tarragon and cilantro per the recipe. The cucumbers were fresh from the garden and i peeled but didn't bother deseeding them. It was smashing!
This was a perfect heat wave dinner, easy and delicious. I served it with crumbled feta garnish and tortilla chips on the side.
Used Greek yogurt just because it's what I had. It wouldn't thin out. But taste wise, it wasn't terribly exciting. Maybe as a dip alternative to guacamole.