Mmmm. This is a wonderful summer soup.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.

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  • In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.

  • Chill for at least half an hour before serving. Garnish with diced tomato.

Nutrition Facts

410 calories; protein 3.9g 8% DV; carbohydrates 12.5g 4% DV; fat 40.6g 62% DV; cholesterol 81.9mg 27% DV; sodium 374.4mg 15% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2005
In the middle of an oppressively hot humid Chicago summer my wife and I chilled this soup in the fridge for five hours before serving under the shade of our oak tree in the backyard and luxuriated in the taste the texture and the coolness. A perfect Sunday afternoon lunch. Note: You cannot chill this soup too much. Be sure to add the tomato for garnish and color contrast. And a glass of very chilled pinot grigio wine. A No. 10 all around. Read More
(50)

Most helpful critical review

Rating: 3 stars
09/04/2008
A good basic recipe but needed a little bit of "oomph". I looked at the avocado and cilantro soup recipe and added some of the elements of that recipe (dash of Mexican hot sauce lime juice). I also blended everything together and added extra cilantro at the end when I put it in for chilling. Read More
(41)
26 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
07/01/2005
In the middle of an oppressively hot humid Chicago summer my wife and I chilled this soup in the fridge for five hours before serving under the shade of our oak tree in the backyard and luxuriated in the taste the texture and the coolness. A perfect Sunday afternoon lunch. Note: You cannot chill this soup too much. Be sure to add the tomato for garnish and color contrast. And a glass of very chilled pinot grigio wine. A No. 10 all around. Read More
(50)
Rating: 3 stars
09/04/2008
A good basic recipe but needed a little bit of "oomph". I looked at the avocado and cilantro soup recipe and added some of the elements of that recipe (dash of Mexican hot sauce lime juice). I also blended everything together and added extra cilantro at the end when I put it in for chilling. Read More
(41)
Rating: 5 stars
12/27/2005
My guest said it was the best avocado Soup she had ever had. She thought they were usually quite bland but this one was delicious!! Read More
(21)
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Rating: 4 stars
11/06/2003
Has to be eaten in small amounts at a time. Better as a side dish than a main course. Read More
(11)
Rating: 4 stars
11/03/2009
This is my 3rd time making the soup first time very good 2nd time not so good this time good just not out of the ballpark. This recipe is good but I think it's needs some extra spice after I ate half a bowl I added some cayenne pepper no didn't taste right so to my next bowl I added garlic powder and cumin what do you know a hit! Everybody needs to try their own taste so try. Read More
(11)
Rating: 4 stars
02/27/2009
I was so looking forward to this I made it in the winter months and was pleased. No changes made on a good blend of flavor. Read More
(10)
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Rating: 3 stars
11/06/2003
I love avocados but this just wasn't what I thought it would be I really didn't like this at all. Read More
(7)
Rating: 3 stars
08/09/2010
It lived up to it's name as avocado soup but was very rich and very filling. I was quite skeptical of a cold soup but it turned out alright. For being a "summer soup" it was a little too heavy. Read More
(6)
Rating: 5 stars
02/15/2012
Very good soup. Needed some jazzing up. blended in the tomatoes added 3 cloves of fresh garlic and pinch of basil and served with roasted sliced red peppers as a garnish on top for color. Big hit!!! Read More
(5)
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