Hard to imagine on this very cold Sunday morning that anyone in Canada might be interested in a cold soup…LOL. Nevertheless, I have had a request for this soup from a dear friend in Burlington who enjoys a similar soup at our friend Valeries’ The Pickled Onion B and B in Santa Elena. Alas, it is NOT Valerie’s recipe (family secret), but it has been tested by Larry and I and it is a winner!
Ina Pinkney’s Chilled Avocado-Cilantro Soup
- 1 2/3 large ripe fresh California avocados- peeled and pitted
- 2 cup chicken stock (canned low sodium)
- 2/3 Tbsp. lime juice
- ½ cup yogurt- plain, low fat
- ¼ cup sour cream or cottage cheese
- 1 tomato – large, peeled and seeded or 10 or 12 cherry tomatoes whole
- ¼ cup cilantro – fresh, chopped
- salt to taste
- hot sauce for garnish
Instructions
- Put 1 1/2 the avocados, stock, lime juice, yogurt and sour cream in a blender.
- Blend until smooth.
- Add the tomato and cilantro and pulse just until the tomato is coarsely chopped.
- Coarsely chop the remaining half of avocado and stir into the soup.
- Chill for several hours.
- Serve with a dash of hot sauce (optional)
- A dollop of sour cream on the surface of the soup, stirred with a toothpick to make a swirl. You could add a few croutons!
Makes 4 generous servings…
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity according
Buen provecho...2022 
This looks delicious! I wonder how it would taste heated? It is -3 C here and there is still snow in the fields. Cheers, Carol
Thanks muchly for this, Reg. Good to see you and Larry—you are looking well—and tanned!
It is indeed every mouthful, as delicious as the recipe looked when I got it!! Thanks for the “hope of spring…in a soup”!!