Chilled Avocado Soup

A little lobster meat makes a nice garnish

Love this recipe as is but… A two tablespoon or so of fine dry sherry is a revelation. Sherry vinegar works well too if you can’t do alcohol, just back off on the lime juice a bit. Try swapping out the yogurt for butter milk,if you like a bit more umami. ;)

Decided to make on a whim with my half avocado. Simple to make yet flavor packed and refreshing. Can’t wait to serve at my next dinner party in shot glasses as a starter. Delish!

Honestly I didn’t like this. As in I took one sip and gave it to someone else. As a Californian I was expecting a guacamole flavor. The plain yogurt is too far forward. Might work better with sour cream. Needs garlic and onion.

Agree. Cilantro overpowered and dulled the soup. Will try parsley and like the suggestion of chili oil.

This was great. Only tweak the second time was Swansons Chicken Broth instead of water, plus a little powdered fennel - which I happened to have on hand from last nights dinner - instead of parsley or cilantro.

I followed the directions perfectly and added some water to thin it out. All I could taste was yogurt - Avocado/cilantro/lime flavored yogurt. I don't think the avocado holds up to the tartness of the large amount of yogurt in this recipe. I added a little honey to soften the blow of the yogurt - didn't help. If I try this again I'll use chicken broth and halve the amount of yogurt - or sour cream.

I used three avocados instead of two and skipped the yogurt as it was creamy enough without it. Instead, I added a dollop of Greek yogurt and some Fritos as a garnish and the end result was delicious!

Yum!! I added a chopped up leaf of kale, had no parsley or cilantro...and ice cubes to quick chill it!! Yum!! Great, quick meal!!

On the second batch, I used half water half Swansons chicken broth instead of only water. We liked it better. More flavor but didn’t overpower the avocado at all.

Love this! A few things: I used Greek yogurt and liked the consistency. I like cilantro and used it, but thought it overpowered, so will use less, or parsley next time.

So many delicious things can be made using 2 large ripe avocados. Is this soup with it?

The flavors are more nuanced and impactful than the simple ingredients would suggest. I used a thick yogurt for mine. The results definitely needed some thinning out when serving, as the recipe suggests. If you find it too watery as is, you may want to try thicker yogurt or meatier avocados. I used parsley and it blended wonderfully with the tartness of the yogurt and lime as well as the slight heat of the jalapeño. This has instantly become one of my favorite summer chilled soups.

Ridiculously easy and delicious. A little chili oil, corn kernels, or anything else yummy make for a great garnish.

Tasty but felt it was too much water. When I make it again, would start with 1/2 cup of water and add more if needed. Will also try it with goat's milk yogurt for lactose intolerant guests.