Vegan Recipe: Chilled Avocado Soup

By Chef Steve Petusevsky

Director of Culinary Innovation

Chilled Avocado Soup Recipe

Native Foods uses this photo courtesy of 

This easy no-cook soup recipe features avocado that is pureed with a non-dairy milk, green chiles, broth, and lime juice for a zesty creamed soup. Serve as a flavorful first course or for a light lunch.


  • 2 ripe peeled avocados 
  • 1 1/2 cups vegetable broth
  • 1 (4-ounce) can or jar chopped green chiles
  • 1/2 cup non-dairy milk 
  • 1 tablespoon lime juice 
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro and/or crushed tortilla chips for garnish


  1. Cut the avocados in half, and remove the pits.
  2.  Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days.

2 thoughts on “Vegan Recipe: Chilled Avocado Soup

  1. Delicious June 22, 2014 / 2:18 pm

    Woow! Love this picture that’s AMAZING and thank you for this recipe.


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