Summer Avocado Soup from the Stillwood Kitchen

It’s the heart of summer, and the perfect time to cool off with some chilled Avocado Soup. Cool and refreshing on a warm day, this recipe is a delight for the senses not only to taste, but also to prepare with loving attention!

Summer Avocado Soup

4 ripe avocados, pealed and pitted

6 T. fresh lemon juice

3 C. low fat plain yogurt

3 C. chicken stock

4 large basil leaves, slivered

¼ t. ground black

pinch salt

4 radishes finely chopped

1. Set aside half of one of the avocados and place in a small bowl. Sprinkle with 1T. lemon juice, cover.

2. Coarsely chop remaining avocados and place in large bowl. Add remaining lemon juice and toss.

3. Add yogurt, stock, slivered basil, pepper, and salt to chopped avocados and stir well. Transfer mixture to food processer and process until fairly smooth, scaping down sides of bowl if necessary. Do not puree entirely. Some texture should remain. Remove mixture to another bowl. Cover and chill for 2 hr.

4. Sliver basil for garnish right before serving. Dice remaining avocado half. Divide soup among individual soup bowls. Sprinkle portions evenly with diced avocado and top with radishes and slivered basil.

5. Enjoy!