Southeast Dairy Association - chilled avocado soup

Chilled Avocado Soup

Fresh cilantro and lemon juice blend perfectly with avocados in this chilled soup. For best flavor, be sure to use ripe avocados.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8


  • 2 medium ripe avocados, halved, seeded and peeled
  • 12 cup fresh cilantro
  • 3 tablespoons lemon juice
  • 14 teaspoon salt
  • 14 teaspoon onion, powder
  • Dash ground white pepper
  • 1 (14-ounce) can reduced sodium chicken broth
  • 1 cup LACTAID® reduced-fat milk
  • Sliced cherry tomatoes (optional)
  • Sour cream (optional)


  1. Place avocados, cilantro, lemon juice, salt, onion powder, and white pepper in a blender container or food processor bowl. Add chicken broth; cover and blend or process until smooth. Transfer to a glass bowl. Stir in 1 cup LACTAID® reduced-fat milk. Cover and refrigerate for at least 3 hours or up to 8 hours.
  2. Stir before serving. Season to taste with additional salt and white pepper. If necessary, stir in additional LACTAID® reduced-fat milk to reach desired consistency. If desired, garnish with small dollops of pesto and sour cream and top with sliced cherry tomatoes.


Total time includes 3 hours to chill.

Source of recipe: LACTAID®

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