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Chilled Avocado Soup

When shopping for avocados, choose those that are firm to the touch with unbroken skin. Let it ripen a few days at room temperature. You'll know it's ready to eat when it feels soft.

  • prep: 15 mins
    total time: 1 hour 15 mins
  • servings: 4
Photography: Yunhee Kim

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Ingredients

  • 3 ripe avocados
  • 2 cups low-fat buttermilk
  • 1/3 cup walnut halves
  • 1/3 cup fresh dill sprigs, plus more for garnish (optional)
  • 1/3 cup diced red onion, or half a small onion
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon coarse salt

Cook's Note

You can slow the oxidation process by just squeezing a little lemon or lime juice on it. Tip: Diced avocado makes a nice garnish to this soup, but you could also easily serve it on its own.

Directions

  1. Step 1

    Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth.

  2. Step 2

    Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.

Source
Body+Soul, June/July 2006

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Reviews (8)

  • Libra Frevgan 26 Jun, 2013

    Delicious recipe. I found a simple vegetarian recipe that can make this wonderful meal with only yogurt, avocado and milk! Be so kind and check it out. http://free-vegan.com/vegetarian-cold-avocado-soup-recipe/

  • gillianmoyer 27 Sep, 2009

    I can't see the actual recipe?

  • Fastskier 30 Dec, 2008

    This sounds good. My stove is broken. Now I can have a nice uncooked meal. Thanks.

  • PatKauf 1 Oct, 2008

    I have an abundance of avocados. Do you think I could freeze this soup? Will it turn black?

  • abedell 5 Aug, 2008

    I've served this twice now and received rave reviews! It's the easiest recipe - ideal for entertaining. I LOVE this recipe.

  • imcs 23 Jun, 2008

    can this soup be frozen?

  • SimpleGirl 20 May, 2008

    Another healthy "soup" Blend a handful of fresh basil, a handful or two of baby spinach, 1-2 fresh tomatoes (remove skins), 1 avocado in a blender. It is extremely green and good for you - but surprisingly - light. Add either lemon or spice (chili powder) to suite your taste.

  • SimpleGirl 20 May, 2008

    I substitute plain yogurt for the buttermilk - which I don't always have on hand, of course I use 1/2 the amount. I only use one avocado. It is one of my favorite treats. A quick dinner after work.