Avocado Soup and Salsa Recipe

Name: Avocado Soup and Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large avocados, diced; 3 cups chicken broth (or as needed); 1 -1 ½ cup heavy cream; 2 tablespoons lemon juice; salt and pepper; 1 ½ cups tomatoes, finely chopped; ⅓ cup red onion, minced; 2 jalapeno peppers, seeded and minced; 2 garlic cloves, minced; 3 tablespoons lemon juice; ¼ cup fresh cilantro, chopped; ¼ cup olive oil; salt and pepper; cooked chopped shrimp or crabmeat

Servings: persons

3 large avocados, diced
3 cups chicken broth (or as needed)
1 -1 ½ cup heavy cream
2 tablespoons lemon juice
salt and pepper
1 ½ cups tomatoes, finely chopped
⅓ cup red onion, minced
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
3 tablespoons lemon juice
¼ cup fresh cilantro, chopped
¼ cup olive oil
salt and pepper
cooked chopped shrimp or crabmeat

1
Working in 2 or 3 batches, combine the avocados, broth, and cream in a blender.
2
Puree until smooth.
3
Adjust the amount of cream used, as needed, for a good soup consistency.
4
Transfer to a bowl.
5
Stir in the lemon juice and season to taste with salt and pepper.
6
Cover and refrigerate until cold but not overly chilled, about 1 hour.
7
Meanwhile, make the tomato salsa.
8
In a bowl, combine the tomato, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper.
9
Stir well, taste, and adjust the seasonings.
10
To serve, remove the soup from the refrigerator, taste, and adjust the seasonings.
11
Ladle the soup into chilled individual bowls.
12
Top each serving with some of the diced shrimp or crabmeat and a generous dollop of the salsa.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large avocados, diced, 3 cups chicken broth (or as needed), 1 -1 ½ cup heavy cream, 2 tablespoons lemon juice, and more.

Yes, Avocado Soup and Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Avocado Soup and Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions