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Chilled Avocado Soup

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  Ripe avocados 3 , peeled and sliced
  Onion 1 Medium, chopped
  Chicken bouillon cubes 2
  Hot water 1 Cup (16 tbs)
  Milk 2 Cup (32 tbs)
  Lemon juice 3 Teaspoon
  Whipping cream 1 Pint
  Nutmeg 1 Dash
  Salt To Taste
  Pepper To Taste

Puree the avocados and onion in a blender container or the work bowl of a food processor fitted with the steel blade.
Add the bouillon which has been dissolved in the one cup hot water.
Pour in the milk, salt and pepper and blend again.
Transfer contents to a bowl.
Pour the lemon juice over the soup without stirring.
Cover and chill.
When ready to serve, stir in the cream until well blended.
Adjust seasoning.
Add more water or milk if the soup is too thick.
Sprinkle with the nutmeg and chives and serve chilled.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3171 Calories from Fat 2397

% Daily Value*

Total Fat 273 g419.8%

Saturated Fat 131.8 g659.1%

Trans Fat 0 g

Cholesterol 730.9 mg243.6%

Sodium 2639.2 mg110%

Total Carbohydrates 128 g42.7%

Dietary Fiber 46.3 g185.1%

Sugars 64.6 g

Protein 30 g59.3%

Vitamin A 27.9% Vitamin C 142.9%

Calcium 91.8% Iron 22.7%

*Based on a 2000 Calorie diet

Chilled Avocado Soup Recipe