Dinner Tonight: Chilled Avocado Soup

I don’t usually screw around with avocados. They don’t cook particularly well, smelling almost egg-like after a while. But I wanted to explore the world outside of guacamole for a change. A chilled avocado soup sounded perfect. No cooking at all, just some blending and chilling. I was going to be led by none other than James Beard (whose mug adorns those nifty book awards) and his James Beard's Theory & Practice of Good Cooking. How could this fail?

Maybe I just didn’t know what I was getting myself into. All I could taste was the heavy cream, which wasn’t necessarily offensive, but obtrusive enough to cloud the fact that I was eating avocado. Besides their distinctive color, they seemed to simply disappear into the milk. After a few spoonfuls, I pushed my bowl to the side and sighed. Too bad. Anyone have a good avocado soup worth sharing?

Dinner Tonight: Chilled Avocado Soup

About This Recipe


  • 1 avocado, peeled, and pit removed
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon Tabasco
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh cilantro


  1. 1

    Dump the avocado and chicken broth into a blender. Add the Tabasco, tarragon, and lemon juice and puree until smooth.

  2. 2

    Pour into a bowl, and place in the fridge until cool.

  3. 3

    When ready to serve, remove the bowl and add the heavy cream and sour cream. Mix until combined, pop back into the fridge for a minute or two. Then remove, top with a sprinkling of herbs, and serve.


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