Chilled Avocado and Yogurt Soup

Chilled Avocado and Yogurt Soup Recipe

Photo: Thomas J. Story

This fresh Greek-inspired soup comes together in minutes. Buttermilk gives it a soupy consistency without changing the yogurt's flavor.

Serves 4 (makes 1 qt.) (serving size: 1 cup)


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2 large firm-ripe avocados
1 1/2 cups buttermilk
1/4 cup chopped fresh dill
2 tablespoons coarsely chopped fresh mint, plus small mint leaves or sprigs
1 large garlic clove, thinly sliced
1/2 jalapeño chile, seeded (or leave in seeds if you like heat)
About 1 1/2 tbsp. lemon juice
About 1 tsp. kosher or sea salt
3 radishes
Chunk of feta cheese


Prep: 20 Minutes
Chill: 30 Minutes

1. Halve, pit, and peel avocados and set aside 1 half. Coarsely chop remaining avocados. In a blender, whirl buttermilk, yogurt, chopped avocados, dill, chopped mint, garlic, and chile until smooth.

2. Pour soup into a bowl. If you'd like it thinner, stir in about 1/4 cup cold water. Stir in 1 1/2 tbsp. lemon juice and 1 tsp. salt. Chill until very cold, 30 minutes. "It's supposed to be refreshing, like chilled borscht or gazpacho," Fletcher says.

3. Coarsely shred radishes. Cut reserved half avocado into small dice and sprinkle with a little salt and lemon juice.

4. Taste soup and add more lemon juice or salt if you like. Ladle into bowls. Place a tuft of radishes and a small spoonful of avocado in center of each serving. Grate a little feta over soup and top with mint leaves. Serve immediately (toppings will sink).

Created date

April 2015

Nutritional Information

Calories 246
Caloriesfromfat 63 %
Protein 8.2 g
Fat 17 g
Satfat 4.1 g
Carbohydrate 18 g
Fiber 6.1 g
Sodium 531 mg
Cholesterol 13 mg