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Chilled Avocado Soup

Creamy, cool, and velvety rich; top this cold soup as you prefer. I serve it as a meal with roughly diced shrimp and tomatoes.

Prep Time: 10 minutes Yield: 6-8 servings


6 ripe avocados, peeled and pitted

1 tbsp lemon juice

2-3 tbsp lime juice (to taste)

3 cups vegetable or chicken stock

3 cups half and half (or equivalent dairy substitute)

pinch of white sugar

salt (to taste)

1/2 tsp white pepper

a few sprinkles of cayenne pepper (optional)

Place all ingredients in a deep, large bowl. Process to desired smoothness with an immersion blender. Chill until ready to serve.

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