Creamy Chilled Avocado Soup

This is a perfect summer starter or a light lunch with a nice pink shrimp or chunk of crabmeat floated on top.

Serves: 4Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 4


  • 2 ripe avocados
  • 2 Tbsp. lime juice
  • 1 cup frozen lima beans, thawed
  • ½ cup chopped sweet onion
  • 1 clove garlic, minced
  • ¼ tsp. Tabasco sauce
  • ⅛ tsp. white pepper
  • 2½ cups vegetable stock
  • 1 cup plain yogurt


  • Peel avocados and chop coarsely; place in blender or food processor. Sprinkle with lime juice. Add all remaining ingredients, cover, and blend or process until soup is smooth.
  • Place in medium-size bowl and place plastic wrap directly on the surface of the soup. Cover and chill for 2 hours before serving.