Unrecipe of the Week: Chilled Avocado Soup


Craving something creamy and cool to start your meal off right? How about this delicous Chilled Avocado Soup?

4 avocados, peeled, seeded and chopped

12 oz of plain, lowfat yoghurt

juice of one lemon (or to taste)

32 oz. of vegetable broth

salt and pepper to taste

Combine all ingredients and puree in a blender of food processor until semi smooth.

Garnish with diced radishes.


TIP: Want to know how to keep avocado based dishes from oxidizing, and turning color? Lemon juice helps, and leaving the seed in the bowl of food (just don’t forget to remove it before serving!) is a sure fire way to prevent it. Lastly, placing plastic wrap right on top of the food prevents the discoloration as well.

Photo: Glasshouse Images

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2 Responses to “Unrecipe of the Week: Chilled Avocado Soup”

  1. amanda Says:

    Leaving the seed in?!? I’ve NEVER heard of such a thing, I’ll have to try it!

    This recipe sounds delish by the way… another new one for the summer repertoire. I made an incredibly tasty farmer’s market sweet corn soup on Sunday night, and to cut the sweetness served it with pureed chipotle peppers mixed with lowfat yogurt.

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