Love Avocados? Want Something Other Than Guacamole? Make Avocado Soup!

By Olga of Mango & Tomato
June 13, 2012
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Author Notes: I did not eat my first avocado at least until I was thirteen years old. I doubt avocados were available in Moscow (Russia) where I grew up, so it wasn't until my family immigrated to Seattle, WA that I had my first taste of the green creamy smooth and buttery fruit.

I was hooked!

I can eat avocados simply seasoned with salt and lime juice, as a dip {guacamole}, sliced on sandwiches, or added to salads.

This avocado soup recipe can be eaten cold or hot and is inspired by a version Patricia Jinich demonstrated at one of the food conferences I attended. {Note: the last 5 ingredients are toppings for the soup: use as much or as little of each as you desire.}
Olga of Mango & Tomato

Makes: 6 cups

  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1/2 onion, thinly sliced
  • 1/2 jalapeno, seeded, thinly sliced
  • 1/4 cup chopped cilantro
  • 4 cups chicken broth, simmering
  • 2 avocados, "meat" part only (obviously you don't want the skin or the pit)
  • 1/2 lime, juiced
  • salt & pepper to taste
  • Tostitos Artisan Recipe Fire Roasted Chipotle Chips
  • fresh cilantro
  • crumbled feta
  • lime wedges
  • fesh corn, removed from the cob and sauteed in olive oil until caramelized
  1. Heat oil and butter in a skillet. Add onions and jalapenos and saute until tender.
  2. Add cilantro and cook just until it wilts.
  3. In a blender, puree chicken stock with the onion/jalapeno/cilantro mixture, avocados, and lime juice. Season with salt and pepper.
  4. Pour the soup into bowls and garnish with cilantro, feta, corn and chips. Add a bit of fresh lime juice for flavor.
  5. You can serve the soup right away, or chill it and then add the toppings.

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