Chilled Avocado Soup
Author: April | Food n' Focus
  • 3 tablespoons olive oil
  • 1 cup diced white onion
  • 1 jalapeno chile, stemmed, seeded, and diced
  • 3 garlic cloves, minced
  • Salt, for seasoning, plus 1 teaspoon
  • 4 firm ripe avocados, halved, pitted
  • 4 cups chicken broth
  • ¼ cup chopped fresh cilantro leaves
  • 2 cups water
  • 1 teaspoon freshly ground black pepper
  • ¾ cup Stonyfield Greek plain
  • Tomatos and cilantro for garnish
  1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, jalapeno and the garlic and cook until slightly soft, about 2 minutes.
  2. Season with salt, to taste. Remove from the heat and set aside to cool.
  3. Scoop the avocados into the base of your blender. Add the chicken broth, cilantro, onion mixture, ½ cup yogurt and water. Puree until smooth. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
  4. Pour the chilled soup into individual bowls. Top each serving with a drizzle of the remaining yogurt.
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