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  • 2 ripe avocados, peeled
  • 2 cups reduced-sodium vegetable broth, warmed to room temperature
  • 1 (4-ounce) can or jar chopped green chiles
  • 1/2 cup low-fat plain yogurt, sour cream or Kefir
  • 6 green onions, chopped (green part only)
  • 1 tablespoon lemon or lime juice
  • 2 teaspoons dry sherry
  • 1/4 teaspoon salt


  1. Cut avocados into halves and remove pits. Spoon avocado into a blender jar, add remaining ingredients (except garnish), and purée until creamy. You may chill the soup for up to 2 hours before serving or serve immediately. Makes about 4 1/2 cups.
Reprinted with permission from Steven Petusevsky’s American Diabetes Association Vegetarian Cookbook (American Diabetes Association, forthcoming).

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The recipe was originally published as Chilled Avocado Soup on

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