Cold Avocado Soup

For 4 people
  • 1 onion
  • 2 Garlic cloves
  • 3 ripe avocados (600-700 g)
  • 5 EL Lime juice
  • 1/2 l fine vegetable broth
  • 250 g Whole milk yoghurt
  • Salt
  • Cayenne pepper
  • 1 red chilli pepper
  • lime slices
  • 125 g Tortilla Chips
20 minutes
Peel the onion and garlic. Finely dice the onion, press the garlic through a garlic press. Halve the avocados, remove the stone and peel the halves. Finely dice one half and mix with a tablespoon of lime juice.
Roughly dice the remaining avocados and finely puree together with the rest of the lime juice, 1/4 liter of stock, onion and garlic. Stir in the yogurt and remaining stock and briefly hold the hand blender in again.
Season with salt and cayenne pepper. Chill the soup for approx. 20 minutes. In the meantime, wash the chilli, cut lengthways and remove the seeds. Cut the chilli into fine rings. Divide the soup in soup bowls and sprinkle with the remaining avocado cubes and a few chili rings if you like.
Garnish with a lime wedge and serve with tortilla chips.
1 person approx:
  • 460 kcal
  • 1930 kJ
  • 7 g protein
  • 37 g fat
  • 24 g carbohydrates


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