Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Prep Time
8 Mins
Chill Time
2 Hours
Makes 6 servings

Surprise! This rich, velvety avocado soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own.

How to Make It

Combine ingredients in a blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish.

Ratings & Reviews

Easy and Awesome

August 01, 2017
Wonderful recipe.  So easy and my family loves it.  A perfect summer soup.  We also sometimes add a little crab meat and mango salsa on top which is incredible but the soup is great on it's own.  

Chatette's Review

August 19, 2013
Simple and super fast using frozen broth or cube dissolved in 1/4 cup boiling water topped up with chilled. Excellent with steamed shrimp instead of crab/mango. I like with extra chopped coriander stirred through. Single serve is surprisingly filling. And incredibly economical.

CHBrown's Review

August 04, 2013
This is delish! I wouldn't change a thing!

Aroymaark's Review

August 16, 2013

So Good and So Easy

May 05, 2016
I had too many ripe avocados and tried this soup. So glad I did. It made me so happy!