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Avocado Soup


  • 3 cups vegetable broth, divided
  • 12 oz. peeled pitted chopped avocado
  • 2 Tbsp. fresh lime juice
  • 1/2 cup heavy cream, divided
  • 1 large dried ancho chile, halved, seeded
  • 1/2 cup unpeeled julienne green apples
  • 1/2 cup julienne pepperoni


  • 1. Place 1 cup of the broth, avocado and lime juice in blender container; cover. Process until smooth. Add remaining 2 cups broth and blend well. Transfer mixture to a bowl. Stir in 1/4 cup of the heavy cream. Refrigerate 1 to 2 hours or until well chilled.
  • 2. Meanwhile, toast chile in skillet on medium-high heat 2 minutes, turning occasionally.
  • 3. Transfer chile to small bowl of hot water. Let stand 30 minutes or until soft. Drain chile and puree. Drain puree. Stir 1 Tbsp. of the puree into remaining 1/4 cup heavy cream. Refrigerate until ready to use.
  • 4. To serve, evenly divide avocado soup between 4 bowls. Drizzle with ancho mixture. Sprinkle with apples and pepperoni, and serve.
  • Nutritional information per serving: Calories 346; Total Fat 30g; Saturated Fat 11g;
  • Trans Fat <1; Cholesterol 52mg; Sodium 707mg; Total Carbohydrate 18g; Dietary Fiber 7g; Total Sugars 5g; Protein 6g