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The smooth texture of avocado gives chilled soup a thick consistency, making heavy or sour cream unnecessary; avocado can similarly stand in for butter or cheese in a sandwich.

Source: Martha Stewart Living, April 2007



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How would you rate this recipe?
  • MS10937321
    7 FEB, 2011
    I am throwing a vegan party next month and I think this would be a great recipe to make. Any suggestions for a vegan substitute for the yogurt? Also, will the avocado make the soup turn brown if it sits out for a little bit?
    • GeeVee
      18 JUL, 2015
      I know you've already had your party but I thought coconut milk would work great...
  • gingerbrew
    17 SEP, 2013
    I made the recipe exactly as directed. Then I added another small avocado so that is was a little creamier and richer. I was delicious. The recipe also makes a lot more soup that I was expecting. As such, my husband and I eat this for about 4 days straight. I change it up a little, I added grilled shrimp or fish or extra avocado or fresh salsa. I also made grilled cheeses one night as well. All great sides for this soup.
  • ibz
    19 JUL, 2012
    This was delicious! i substituted dill for cilantro and green pepper for jalapeno (because that's what I had on hand), and the results were just perfect! I love that this recipe doesn't call for unusual ingredients and requires no cooking. just cut it up, blend, and chill. Next time I'll try adding basil or mint. Thank you!
  • nansealove
    14 AUG, 2011
    Checked out this recipe and it is a lot like mine, but i would not add the yogurt, it is great without, and i add a lot of water to get a nice thin consistency. A brought an avocado soup like this to a vegan potluck recently and gave me the recipe, it was delicious and i want to make it again, a great way to stretch out the use avocados. ♥

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