Ingredients
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2 medium avocados, halved and pitted
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1/2 cup plain Greek yogurt
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2 tablespoons freshly squeezed lemon juice
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1 1/2 cups low-sodium chicken or vegetable stock
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1/2 teaspoon kosher salt
Optional Accompaniments
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Crumbled bacon
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Diced red onion
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Sour cream
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Grated cheddar cheese
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Diced tomato
Instructions
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Prepare the avocados. Scoop the flesh from the avocado halves and place it in a food processor or blender.
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Add the remaining ingredients. Pour in the Greek yogurt, lemon juice, stock, and kosher salt.
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Blend until smooth. Process on high until the soup is creamy and completely blended. Scrape down the sides as needed.
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Chill the soup. Transfer to a covered container and refrigerate until thoroughly chilled.
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Serve. Divide into bowls and finish with your preferred accompaniments.
Notes
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Choose ripe avocados: They should yield gently when pressed but should not feel mushy.
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Blend thoroughly: A high-speed blend gives the soup its smooth, velvety texture.
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Chill before serving: Allow enough time in the refrigerator for the soup to become cold and refreshing.
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Prevent browning: The lemon juice helps slow avocado oxidation. Press food-safe plastic wrap directly against the soup’s surface before covering and refrigerating.
- Prep Time: 10 minutes
- Chill: 1 hour
- Category: Soup
- Cuisine: American
