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No-Cook Chunky Avocado Soup—A California Staple

Cooks' Note

Avocados, which are high in monounsaturated fat (the good kind of fat), are the primary ingredient of this straight from the freezer to the table soup. Be sure to buy nonfat (defatted) chicken broth, since this soup is not cooked.

Recipe information

  • Yield

    serves 4

Ingredients

One 14 1/2-ounce can nonfat chicken broth
2 ripe avocados, peeled
1/2 cup reduced-fat sour cream, well chilled
1/2 cup low-fat milk, well chilled
Juice of 1 large lemon
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup chopped white onion
1/4 cup finely chopped fresh cilantro

Preparation

  1. Place the can of broth in the freezer for 10 minutes to chill. Meanwhile, remove the pits from the avocados. Mash 1 1/2 of them, and cut the remaining 1/2 avocado into cubes. In a medium bowl, mix together the mashed avocado, sour cream, milk, lemon juice, cayenne pepper, and salt. Stir in 1 cup of the chilled broth. Put the avocado and broth mixture into the freezer for a few minutes more, until well chilled, if necessary. Divide among 4 chilled soup bowls and garnish with avocado cubes, chopped onion, and chopped cilantro.

Sugar Busters! Quick & Easy Cookbook
TagsCold SoupSoupSoup/StewCalifornia CuisineAmericanAvocadoVegetableSour CreamDairyOnionRoot VegetableCilantroHerbs & SpicesStarterMainLunchDinnerNut FreeGluten FreeEasyQuickNo-CookCookbooks
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