Chilled avocado summer soup

Chilled avocado summer soup


22 people made this

About this recipe: This is a cool and refreshing summer soup. Use single cream if you want a lighter version.


Serves: 4 

  • 2 avocado - peeled, stone removed and diced
  • 1 tablespoon chopped shallots
  • 1 tablespoon extra-virgin olive oil
  • 450ml (16 fl oz) vegetable or chicken stock
  • 225ml (8 fl oz) double cream
  • salt and freshly ground black pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 1 tomato - peeled, seeds removed and diced

Prep:40min  ›  Ready in:40min 

  1. Purée avocado in a blender or food processor until smooth. Sauté chopped shallots in olive oil until tender but not brown; set aside to cool.
  2. In a large bowl, whisk together avocado with chicken stock, double cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
  3. Chill for at least half an hour before serving. Garnish with diced tomato.

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