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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:
  • Total Time:
  • Servings: 4
Chilled Avocado Soup

Photography: Yunhee Kim

Source: Body+Soul, June/July 2006


  • 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


  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. 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.

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.

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.

  • 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.

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