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Avocado Soup

August 29, 2011

By Brianne Harrison Moore

When it’s 90 degrees outside, soup might not be the first dish that pops into your head for dinner. But chilled soups can be just as satisfying as their hot counterparts, and they cool you off as well as heated soups warm you up on a winter’s day. For guacamole lovers, this chilled avocado soup’s for you. It’s creamy, refreshing, and incredibly filling. Serve it with some fresh sliced tomatoes sprinkled with basil and a little sea salt for a light summer meal.

Avocado Soup

2 ripe avocados, pitted, peeled, and cut into chunks

3 cups chicken or vegetable broth

4 T scallions, minced

1 tsp lemon juice

¼ cup cilantro, minced

Salt and pepper to taste

Blend the avocado chunks with 1 cup of the broth in a blender or food processor. Add the scallions and lemon juice and blend again until smooth.

Bring the remaining broth to a boil. Turn off the heat and add the salt, pepper, and half of the cilantro. Let it steep for a few minutes.

Pour the avocado mixture into the broth and mix thoroughly. Refrigerate for at least two hours, then garnish with the remaining cilantro before serving.

Note: This soup is best eaten the same day it’s made, as it can acquire a bitter taste if it’s kept too long.

Healthy Roundup: Avocados contain phytosterols that help keep inflammation under control, making them beneficial to arthritis sufferers. The oleic acid in avocados helps us increase our absorption of fat-soluble nutrients like carotenoids, and it also has heart health benefits (as do the omega-3 fatty acids also present in avocados). Avocados are high in vitamins K, B6, and c; fiber; potassium; and folate.

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One Comment leave one →
  1. August 29, 2011 1:13 pm

    I love cold soups, and this recipe sounds amazing!!! I happen to have some ripe avocados in the kitchen…I’ll definitely be trying this! : )

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