This easy no-cook soup recipe features avocado that is pureed with milk, green chiles, broth, and lime juice for a zesty creamed soup. Serve as a flavorful first course or for a light lunch.
2 ripe peeled avocados
1 1/2 cups vegetable broth
1 (4-ounce) can or jar chopped green chiles
1/2 cup whole milk
1 tablespoon lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro and/or crushed tortilla chips for garnish
How to Make It
Cut the avocados in half, and remove the pits.
Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days.