Ina’s Chilled Avocado-Cilantro Soup

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Serves: 6
2 1/2    large ripe fresh California avocados- peeled and pitted
cups  chicken stock (canned low sodium)
Tbsp.  lime juice
2/3  cup  yogurt- plain, low fat
1/3  cup  sour cream
  tomato – large, peeled and seeded
1/4  cup  cilantro – fresh, chopped
  As needed  Salt to taste
  As needed  hot sauce for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Put 2 of the avocados, stock, lime juice, yogurt and sour cream in a blender or food processor.
  2. Blend until smooth.
  3. Add the tomato and cilantro and pulse just until the tomato is coarsely chopped.
  4. Coarsely chop the remaining half of avocado and stir into the soup.
  5. Chill for several hours.
  6. Serve with a dash of hot sauce.

Ina Pinkney

Chef Ina Pinkney

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