Avocado and Garlic Soup Recipe

Ripe, green avocados


 Updated 06/05/2015

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Avocado and garlic soup is a delicious cold soup, excellent for summer luncheon parties.


  • 3 ripe avocados
  • 3/4 pint vegetable stock
  • 2 teaspoons lemon juice
  • 1 clove of garlic
  • pinch of salt
  • ground black pepper to taste
  • 1/4 pint single cream
  • finely chopped chervil
(see measure conversions for more information on quantites)


  1. Peel and stone the avocados.
  2. Blend the flesh in an electric blender with half of the stock, the garlic, lemon juice, salt and pepper.
  3. Put into a large bowl and stir in the remaining stock and cream.
  4. Chill for 2 hours.
  5. Check the seasoning.
  6. Serve cold, sprinkled with chopped chervil.

Prep Time: 15 minutes

Cook Time: 140 minutes

Yield: 4 portions


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