Chilled Avocado Soup

Francine Lizotte


When it's hot outside... have a soup! This Chilled Avocado Soup is awesome to have during summer as well as anytime of the year!


☆☆☆☆☆ 0 votes

4 servings
10 Min
No-Cook or Other


  • 2 large
    ripe avocados
  • 1/3 c
  • 1/3 c
    fresh dill
  • 1/3 c
    red onions, diced
  • 1 Tbsp
    red wine vinegar
  • 2 c
  • 1 1/4 c
    low-sodium chicken broth
  • 1 tsp
    hot sauce, such as cholula®
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1-2 large
    radishes, grated (optional)

How to Make Chilled Avocado Soup


  1. Halve and pit the avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, red onion, vinegar, pepper and 1 cup of water and purée until smooth. Transfer to a large bowl, cover with plastic wrap and refrigerate until the soup is well chilled, at least 2 hours.
  2. Divide soup among four bowls and garnish with grated fresh radish.
  3. To view this recipe on YouTube, click on this link >>>>

Printable Recipe Card

About Chilled Avocado Soup

Course/Dish: Other Soups
Main Ingredient: Fruit
Regional Style: Canadian
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy

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