Recipes

COLD AVOCADO SOUP
  • Ingredients
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced or pressed
  • 1/2 cup chopped onion
  • 3 large ripe avocados
  • 1/4 cup lemon juice
  • 3 tablespoons dry sherry
  • 1 tablespoon chicken bullion
  • 2-1/2 cups hot water
  • 3/4 teaspoon liquid hot pepper seasoning
  • 2 tablespoons chopped fresh cilantro
  • 2 cups milk
  • salt
Directions
  1. In a small pan heat oil over medium heat
  2. Add garlic and onion; cook, stirring often, until onion is soft (about 10 minutes)
  3. Set aside to cool. Pit and peel and slice 2 of the avocados
  4. Mix in a blender along with lemon juice, onion mixture, and sher- ry
  5. Continue to blend until pureed
  6. In a bowl, mix bul- lion with hot water until dissolved
  7. Add to avocado mix- ture along with hot pepper seasoning, then blend until smoothly pureed
  8. Pour puree into a bowl and stir in cilantro, and milk
  9. Season to taste with salt
  10. Cover and refrigerate for at least 4 hours or until next day. Pit, peel, and slice remaining avocado
  11. Ladle soup into mugs and top with avocado
  12. Serve with a small bowl of salted pumpkin seeds to add interest
  13. Makes 6 servings.


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