Nutritional Info

Nutrition Facts

Serving Size 1 (287g)

Calories 244
Calories from Fat 85 (35%)
Amount Per Serving %DIV
Total Fat 9.4g 14%
Saturated Fat 4.4g 22%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 43.3mg 14%
Sodium 895.5mg 39%
Potassium 290.4mg 6%
Total Carbohydrate 19.9g 7%
Dietary Fiber 1.2g 5%
Sugars 5.1g
Protein 16.7g 33%

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Recipe Description
Tender avocados lend buttery texture and a mild, faintly nut-like flavor to this summertime soup. For best results, use fully ripe avocados.
Prep time
1 hr
Cook time
5 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  salad oil
1 Clove(clv)  garlic, minced or pressed
1/2 Cup(c)  onion, chopped
3   large ripe avocados
1/4 Cup(c)  lemon juice
3 Tablespoon(T)  dry sherry
3   chicken bouillon cubes dissolved in 2 1/2 cups hot water
3/4 Teaspoon(t)  liquid hot pepper seasoning
2 Tablespoon(T)  cilantro, chopped
2 Cup(c)  milk
1 Pinch(pn)  salt, to taste


Heat oil in a small pan over medium heat. Add garlic and onion. Cook, stirring often, until onion is soft, about 5 minutes. Remove from heat. Halve and pit 2 of the avocados. Scoop pulp into a blender or food processor. Add lemon juice, onion mixture and sherry. Whirl until pureed. Add bouillon and hot pepper seasoningand whirl until smoothly pureed. Pour puree into a large serving bowl. Stir in cilantro and milk. Season to taste with salt. Cover and refrigerate until cold. To serve, pit and peel remaining avocado and cut into thin slices. Ladle soup into mugs or bowls. Top with avocado slices.

Additional notes

Tip: To speed the ripening process, you can try storing the fruit in a paper bag at room temperature.

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Chilled Avocado Soup
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