Cold Avocado Soup with Chili Coriander Cream Recipe

Name: Cold Avocado Soup with Chili Coriander Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ripe California avocados (each about 1/2 pound); 2 tablespoons fresh lemon or lime juice, or to taste; 1 1/2 cups low salt chicken broth; 1 1/2 cups buttermilk; 2 to 3 cups ice water; 1 teaspoon ground cumin, or to taste; Tabasco to taste; 1/4 cup sour cream; 1/4 cup plain yogurt; 2 garlic cloves, chopped; 1 fresh jalapeno, seeded and chopped, or to taste; 2 cups chopped fresh coriander, washed well and spun dry

Servings: persons

3 ripe California avocados (each about 1/2 pound)
2 tablespoons fresh lemon or lime juice, or to taste
1 1/2 cups low salt chicken broth
1 1/2 cups buttermilk
2 to 3 cups ice water
1 teaspoon ground cumin, or to taste
Tabasco to taste
1/4 cup sour cream
1/4 cup plain yogurt
2 garlic cloves, chopped
1 fresh jalapeno, seeded and chopped, or to taste
2 cups chopped fresh coriander, washed well and spun dry

1
Halve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth.
2
Transfer soup to a large bowl.
3
Thin with remaining ice water to desired consistency and chill,
4
covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.)
5
For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth.
6
Cream may be made 6 hours ahead and chilled.
7
Serve soup with Chili Coriander Cream and coriander sprigs.

878

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 ripe California avocados (each about 1/2 pound), 2 tablespoons fresh lemon or lime juice, or to taste, 1 1/2 cups low salt chicken broth, 1 1/2 cups buttermilk, and more.

Yes, Cold Avocado Soup with Chili Coriander Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Avocado Soup with Chili Coriander Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions