Chilled Avocado Soup
From elgourmand2 8 years ago
- 15 min. to make
- Serves 4
Ran across this recipe and thought of a couple of our fellow foodies who are lactose intolerant. This rich avocado soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Read more Add more broth if you like a thinner consistency. It's really quite good topped with the Crab-and-Mango Garnish or on its own. To be honest, I prefer the more traditional creamed avocado soup but this was quite tasty. Did it cold but don’t think hot would work. See less
Ingredients
- • 3 avocados, cut into chunks shopping list
- • 3 cups chicken or vegetable broth shopping list
- • 3 tablespoons fresh lemon or lime juice shopping list
- • 1/3 cup fresh cilantro leaves shopping list
- • 1 teaspoon ground cumin shopping list
- • 1 teaspoon salt shopping list
- • 1/4 teaspoon cayenne pepper shopping list
- • Crab-and-Mango Garnish shopping list
How to make it
- 1. Combine ingredients in a blender, and process until smooth.
- 2. Cover and refrigerate 2 hours or until completely chilled.
- 3. Pour soup into serving bowls.
- 4. Top each serving with Crab-and-Mango Garnish.
- For the crab and mango garnish just course chop some mango and add canned crab meat. Fold gently to combine.
People Who Like This Dish 3
- Ladybug_MrsJ Ottawa, Canada
- clbacon Birmingham, AL
- MamasRecipeCorner Yukon, Ok
- elgourmand2 APia, Samoa
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