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Chilled Avocado Soup

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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3 tablespoons olive oil

1 cup diced white onion

1 serrano chile, stemmed, seeded, and diced

3 garlic cloves, minced

Salt, for seasoning, plus 1 teaspoon

4 firm ripe avocados, halved, pitted, peeled and mashed

4 cups chicken broth

1/4 cup fresh lemon juice

1/4 cup chopped fresh cilantro leaves

2 cups water

1 teaspoon freshly ground black pepper

1/2 cup Mexican sour cream or creme fraiche, whisked to soften*

Crostini or croutons, for serving, optional


  1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile 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. Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. 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 sour cream. Serve with crostini or croutons, if desired.

Cook’s Note

*Mexican sour crema is called cream or crema acida and can be found in Latin markets.

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