California Avocado season has ended.

Ina's Chilled Avocado-Cilantro Soup

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Ina's Chilled Avocado-Cilantro Soup



Serves: 6

2 1/2 large ripe fresh California avocados- peeled and pitted
3 cups chicken stock (canned low sodium)
1 Tbsp. lime juice
2/3 cup yogurt- plain, low fat
1/3 cup sour cream
1 tomato – large, peeled and seeded
1/4 cup cilantro – fresh, chopped
As needed Salt to taste
As needed hot sauce for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Put 2 of the avocados, stock, lime juice, yogurt and sour cream in a blender or food processor.
  2. Blend until smooth.
  3. Add the tomato and cilantro and pulse just until the tomato is coarsely chopped.
  4. Coarsely chop the remaining half of avocado and stir into the soup.
  5. Chill for several hours.
  6. Serve with a dash of hot sauce.

About the author

Chef Ina Pinkney


(1 Ratings)