Mexican Avocado Soup

A cool, creamy and easy summer soup with a delicious hint of spice.


  • 3 ripe avocados
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped cilantro
  • 2 tablespoon freshly squeezed lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cumin
  • cups chicken or vegetable stock
  • 1-1/2 cups Horizon Organic® fat-free yogurt, divided
  • additional scallion and cilantro leaves for garnish


Halve avocados and remove from peel. Cut 2 ½ avocados into a large dice and place in a blender or food processor, reserving remaining ½ avocado for garnish. Add scallions, cilantro lime juice, salt cayenne and cumin to blender and puree. Add chicken or vegetable stock and 1 cup yogurt and puree until smooth and well blended. Refrigerate at least 2 hours.

To serve, cut remaining ½ avocado into a small dice. Pour soup into six chilled bowls and top each bowl with a few pieces of avocado, chopped scallion, cilantro and a tablespoon of yogurt.

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