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Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method. (See note below.)

Source: Everyday Food, July/August 2004
Total Time Prep Servings



Cook's Notes

Quick-Cooling Method: Immerse bowl of soup into a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes.

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How would you rate this recipe?
    8 JUL, 2019
    I've made this recipe many times since it was published. Some substitutions I've tried include omitting the yogurt or substituting buttermilk, omitting the jalapeno and substituting a spoonful of pico de gallo or other tomato-jalapeno salsa, and topping the shrimp with a spoonful of mango salsa. They all worked well. Since avocados contain a lot of fiber, this soup is surprisingly filling. For me this recipe is flexible, easy, and delicious.
  • MaryDemerjian
    9 JUN, 2019
    Made it as written. Very good. I will make it again. :)
  • luvlylisa75
    8 MAY, 2018
    I just love this in the summer! Obviously, it's not for anyone who doesn't like avocados, but it is refreshing, delicious, and a unique healthy dish!
  • Alschroe7
    7 JUL, 2014
    Delicious, refreshing light summer lunch or dinner. Wish I had made a double batch. This recipe is a keeper!
  • tifscatku
    18 AUG, 2008
    So yummy!! I didn't have plain yogurt on hand, so I substitued sour cream. It tasted just fine. Instead of using fresh jalapeno, I used jarred, a trick I learned from the Martha Stewart Show. The heat was a nice addition to the cool and creamy soup!

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