Chilled avocado soup

Chilled avocado soup


1 person made this

About this recipe: This is truly delicious, worthy of a five star restaurant, very simple and cheap to make and looks great as well. Added benefits of being low cholesterol. Serves 4.

ondulado Communidad Valenciana, Spain

Serves: 6 

  • 3 or 4 rashers lean bacon
  • 2 ripe avocados
  • 2 tbsp plain low fat yoghurt
  • juice of 1 lemon
  • 1 litre chicken stock
  • black pepper to taste

Prep:15min  ›  Cook:2min  ›  Extra time:1hr chilling  ›  Ready in:1hr17min 

  1. Trim fat from bacon, cut into thin strips and grill until crispy, a matter of a few minutes.
  2. Peel avocados, remove stone and place flesh in a bowl or liquidiser together with the yoghurt, juice and stock. Blend until smooth. Season with black pepper.
  3. Place in fridge until ready to use and serve in a bowl topped with the bacon strips to garnish.


Use homemade or use two low-salt chicken stock cubes. When making the stock, use just enough boiling water to dissolve the cubes before topping up to the 1 litre mark with cold water.

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