Creamy avocado soup with green chili

Recipe from Topfood
Creamy avocado soup with green chili
Cooking time: 15 min
Servings 4
This no-cook recipe is made of avocado, herbs and spices. It is served with fresh cilantro or walnuts, add oil if desired. Serve as a chilled soup on hot summer days.


  • Avocados
    2 pcs.
  • Lemon
    1 pcs.
  • Vegetable broth
    1,3333333333333 cups
  • Whole milk
  • Cilantro
    to taste
  • Green chili
    1 can
  • Ground black pepper
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    194 kcal

  • Protein

    3 g

  • Fat

    16 g

  • Carbohydrates

    14 g


  • Rinse avocados, cut in half and then remove the pits.

  • Squeeze the juice out of lemon. The amount of juice to your taste.

  • Take the remaining ingredients (except cilantro), rinse them. Place them together with the avocado in a blender jar. Puree until smooth. Then let it cool in the fridge for 2 hours. Garnish with cilantro.


  • How to get lemon juice? Take out the lemon from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.

Bon Appetit!

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