SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chilled Avocado Soup

Makes: 6 servings Yield: 6 side-dish servings
Prep 15 mins Chill 3 hrs
Chilled Avocado Soup
  • 3  avocados, halved, seeded, and peeled
  • 1  cup  chicken broth
  • 1/4  cup  water
  • 1  cup  half-and-half or light cream
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  onion powder
  •  Dash ground white pepper
  • 1  tablespoon  lemon juice
  •  Lemon wedges (optional)
  •  Crumbled queso fresco (optional)

1. Place avocados in a blender or food processor. Add broth and the water; cover and blend or process until smooth. Add half-and-half, salt, onion powder, and white pepper. Cover and blend or process until combined.

2. Transfer avocado mixture to a glass bowl. Stir in lemon juice. Cover and chill for 3 to 24 hours. Stir before serving. If desired, garnish with lemon wedges and queso fresco.

Nutrition Facts (Chilled Avocado Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 167,
  • Fat, total (g) 15,
  • chol. (mg) 15,
  • sat. fat (g) 5,
  • carb. (g) 7,
  • fiber (g) 3,
  • pro. (g) 3,
  • sodium (mg) 287,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe