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Chilled Avocado Soup 

This is a no-cook, easy and healthy cold soup.  Two things to keep in mind: you should 
serve this soup within a few hours of preparing it; the longer it sits, the more the 
avocados will brown. You can help avoid the browning by adding lemon juice.


2 ripe avocados, peeled and mashed
1 cup chicken stock (can use hot water and instant stock, but let it cool)
1 cup plain yogurt or cultured buttermilk
1 tablespoon finely chopped onion (green or white)
lemon juice to taste
salt and pepper to taste
ground paprika or cayenne pepper (optional)


Mix the cooled chicken stock with the yogurt and avocado.   
Blend to make texture smoother.  

Add onion and lemon juice, and season to taste.

Serve garnished with green onion or crumbled Feta cheese, or whipped cream.

Serves 4 as a light starter.