Healthy Recipe: Chilled Avocado Soup
Creamy, healthy, and refreshing — a chilled avocado soup is perfect for those “it’s too hot to cook” summer days.
- 2 ripe medium avocados, halved and pitted
- 1 cup buttermilk
- ½ cup plain yogurt
- 2 tbsp. fresh lime juice
- ½ tbsp. fresh seeded jalapeño, chopped
- ½ tsp. chili powder
- ½ tsp. (or more to taste) cumin
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
Cut the avocados in half, remove the pit, and scoop out into a food processor. Add the buttermilk and yogurt, and purée until smooth. Mix in the lime juice, jalapeño, chili powder, and cumin.
With the machine running, blend in one cup of broth. If the consistency is too thick, thin it out with more broth. Season with salt and pepper, then cover and keep chilled. This soup can be made one day ahead.
Pour into bowls. Serve topped with chopped red onion, jalapeño, and cilantro if desired.
Nutritional Information Per Serving
- Number of servings: 4 (Serving size: 1 cup)
- Calories: 210
- Fat: 14g
- Protein: 4g
- Carbohydrates: 17g