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Chilled Avocado Soup

Yield1 Serving

Creamy and cool, this chilled soup beats the hot summer temperatures. Perfect as a light meal with salad and fruit.


 3 small avocados
 3 cups chilled low sodium vegetable broth
 ½ cup plant-based yogurt*
 ¼ cup minced fresh cilantro
 3-4 tablespoons freshly squeezed lime juice (or to taste)
 ½ teaspoon ground coriander
 ¼ teaspoon onion powder
 ¼ teaspoon ground cumin powder
 1-2 cloves fresh garlic, minced
 ½ -1 jalapeño pepper, seeded and cored
 Salt and freshly ground pepper to taste
 Organic edible flowers
 Minced fresh cilantro

Blend all the ingredients until smooth.


Refrigerate at least 4 hours to chill and to allow the flavors to meld.


Taste and adjust seasonings.

Serves 6

*Any plant-based yogurt can be used but Forager Cashew Yogurt is very creamy and has a neutral flavor.

How much garlic and jalapeño pepper you use depends on how garlicky and spicy you like your soup. Pepper heat varies tremendously from pepper to pepper.