Creamy Chilled Avocado Soup

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March is steadily coming to an end- temps here are regularly up in the 80s.  Actually hit 90* a couple times last week.  Summer is approaching, which means- a little more outdoor cooking/grilling and a lot less of heating up anything to make the room air above comfortable.  The smoldering Texas weather makes it hard to enjoy a really hearty bowl of something hot and heavy.  Even me- the self proclaimed ultimate warm your belly kind of girl would politely pass on a 97 degree evening.  I can’t say I would do so without a hint of regret- but it is just too darn hot.  I want something refreshing and light- and wouldn’t you know.. SOUP could fall into this category?  Think outside the box for a second- a chilled soup.  You don’t even have to heat up the stove for this one.  Perfect :)  Although I’ve given you this recipe for you to try- feel free to mix it up a bit!  I’m always in encouragement of readers to take ownership of what is coming out of that kitchen of yours.  Need some ideas?  Take a hint from these low calorie tips:

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Add some protein and create an excellent and light main dish!
- 8 ounces shrimp or scallops
- 4 ounces lump crab meat
- 1 cup canned white beans, drained and rinsed
Something creamy
- replace evaporated milk with…
       fat free Greek yogurt
       fat free sour cream
       fat free half and half
       reduced fat/low fat milk
A change in Season(ing)s
- dill
- basil
- rosemary
- cumin
- chili powder
- rice vinegar (rather than the lime juice)
And of course.. more VEG.
- 2 cups of: zucchini, broccoli, green onions, jalapeno, spinach,
- 1 cup corn, squash, peas

Creamy Chilled Avocado Soup

2 ripe peeled Hass avocados
1 1/2 cups vegetable broth
1 (4oz) can chopped green chiles
1/2 cup fat free evaporated milk
The juice of 2 limes
1/2 teaspoon grated lime rind
3 cloves of garlic
1/2 cup fresh cilantro
1/4 cup red onion, diced
1/4 cup (1 oz) crumbled queso fresco

Cut avocados in half and remove pits.  Spoon avocado into a blender or food processor.  Add the next 7 ingredients to the processor, and puree until creamy.  Chill the soup for at least 2 hours (for best flavor) before serving- or serve immeadiately.  Top with 1 tablespoon red onion and 1 tablespoon queso fresco. 

Nutrition Information
Makes 4 servings; 1 cup each
Calories: 182
Fat: 12 g
Carbohydrate: 15 g
Fiber: 6 g
Protein: 5.5 g


  1. Mother Rimmy says:

    What a lovely soup and healthy too! I wish we had weather that good here in Seattle. I've saved this one.


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