Chilled Avocado Soup Recipe
Made with lemon juice and low-fat plain yogurt, this pretty soup is healthy but filling.
How To Make Chilled Avocado Soup
An extraordinary twist to your normal soup recipe.
- 4 ripe avocados (pitted and peeled)
- 6 tbsp fresh lemon juice
- 3 cups low-fat plain yogurt
- 3 cups chicken broth
- 4 large fresh basil leaves (slivered)
- ¼ tsp black pepper (freshly ground)
- pinch of salt
- 4 large fresh basil leaves (for garnish)
- 4 radishes (finely chopped, for garnish)
Set aside half of one to the avocados and place it in a small bowl.
Sprinkle it with 1 tablespoon of the lemon juice, cover loosely, and refrigerate.
Coarsely chop the remaining 3 ½ avocados, and place them in a large bowl.
Add the remaining 5 tablespoon lemon juice, and toss.
Add the yogurt, stock, slivered basil, pepper, and salt to the chopped avocados, and stir well.
Transfer the mixture to a food processor and process until fairly smooth, scraping down the sides of the bowl if necessary.
Do not puree entirely. A bit of texture should remain.
Remove the mixture to another bowl, cover, and chill for 2 hours.
Sliver the basil for the garnish right before serving.
Dice the remaining avocado half.
Divide the soup among individual soup bowls.
Sprinkle the portions evenly with the diced avocado, and top with the radishes and slivered basil, if desired.
How To Make Chilled Avocado Soup
An extraordinary twist to your normal soup recipe.
Ingredients
- 4 ripe avocados, pitted and peeled
- 6 tbsp fresh lemon juice
- 3 cups low-fat plain yogurt
- 3 cups chicken broth
- 4 large fresh basil leaves, slivered
- ¼ tsp black pepper, freshly ground
- pinch of salt
- 4 large fresh basil leaves, for garnish
- 4 radishes, finely chopped, for garnish
Instructions
-
Set aside half of one to the avocados and place it in a small bowl.
-
Sprinkle it with 1 tablespoon of the lemon juice, cover loosely, and refrigerate.
-
Coarsely chop the remaining 3 ½ avocados, and place them in a large bowl.
-
Add the remaining 5 tablespoon lemon juice, and toss.
-
Add the yogurt, stock, slivered basil, pepper, and salt to the chopped avocados, and stir well.
-
Transfer the mixture to a food processor and process until fairly smooth, scraping down the sides of the bowl if necessary.
-
Do not puree entirely. A bit of texture should remain.
-
Remove the mixture to another bowl, cover, and chill for 2 hours.
-
Sliver the basil for the garnish right before serving.
-
Dice the remaining avocado half.
-
Divide the soup among individual soup bowls.
-
Sprinkle the portions evenly with the diced avocado, and top with the radishes and slivered basil, if desired.
Nutrition
- Calcium: 117mg
- Calories: 233kcal
- Carbohydrates: 13g
- Cholesterol: 5mg
- Fat: 17g
- Fiber: 7g
- Iron: 1mg
- Potassium: 574mg
- Protein: 11g
- Saturated Fat: 3g
- Sodium: 365mg
- Sugar: 4g
- Vitamin A: 217IU
- Vitamin C: 21mg
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Total 40 mins
