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Chilled Guacamole Soup

You need

2 ½ cups low-sodium chicken broth, divided

2 avocados, peeled and pitted

2 cloves garlic, coarsely chopped

1 jalapeno, seeded and coarsely chopped

¼ cup red onion, chopped

1 tbsp lime juice

1 tbsp fresh cilantro, chopped

1/2 tsp salt

¼ tsp pepper

¼ tsp cayenne

¼ cup whipping cream

2 tbsp sour cream

6 tbsp cheddar cheese, shredded


In a food processor combine 1 cup of chicken broth with avocados, garlic, jalapeno, lime juice and cilantro. Puree until smooth. Add remaining 1 ½ cups broth, salt, pepper and cayenne and blend. Transfer mixture to a large bowl and stir in whipping cream. Cover and chill for at least 1 hour and up to 12 hours.


Divide soup among 6 bowls. In the center of each bowl, dollop 1 tsp (5 mL) of sour cream. Sprinkle each with 1 tbsp shredded cheese.

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