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Miami Chilled Avocado Soup

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2 large or 3 medium-size ripe avocados
1 tablespoon fresh lemon juice
cup coarsely chopped peeled cucumber
2 tablespoons dry sherry wine
cup coarsely chopped scallions, with some of the green stems
2 cups mild-flavoured chicken stock
1 teaspoon salt
Hot pepper sauce (optional)
Plain yoghurt or cream, for serving


Serves: 4


1. Halve the avocados pullout the pits and peel. Roughly chop the flesh and place in a food processor or blender. Add the lemon juice, and process until very smooth.

2. Add the cucumber, sherry, and most of the scallions. Process again until smooth.

3. In a large bowl combine the avocado mixture with the chicken stock. Whisk until well blended. Season with the salt and a few drops of hot pepper sauce, if desired. Cover the bowl and chill well.

4. To serve, fill individual bowls with the soup. Place a spoonful of yoghurt or cream in the centre of each bowl and swirl with a spoon. Sprinkle with the reserved scallions.

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