Iced avocado soup

    45 min

    Chilled soups are a must for the warm summer months in our family. This soup is easy to make and tastes fantastic by itself or as a starter to a larger meal.

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    Serves: 4 

    • 2 avocados, peeled and stoned
    • 450ml vegetable stock
    • 1 teaspoon grated onion
    • 1/2 teaspoon Worcestershire sauce
    • 300g natural yoghurt
    • salt and pepper, to taste
    • 2 tablespoons single cream
    • chives, to garnish

    Prep:15min  ›  Extra time:30min chilling  ›  Ready in:45min 

    1. Place the avocado in a food processor with the stock, onion, Worcestershire sauce, yoghurt and seasoning and blend for 1 minute until smooth. Taste and adjust the seasoning if necessary and add a little more stock if the mixture is too thick.
    2. Chill in the fridge for 30 minutes prior to serving. Once chilled, removed from the fridge and ladle into serving bowls. Add a splash of cream and serve garnished with a little parsley.

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