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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

Ingredients

Directions

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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54
  • Alschroe7
    7 JUL, 2014
    Delicious, refreshing light summer lunch or dinner. Wish I had made a double batch. This recipe is a keeper!
    Reply
  • 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!
    Reply

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