Avocado Soup


Avocados are so delicious, you practically don’t need any other ingredients to make this delicious soup. It takes a few minutes, and you can leave it in the fridge all day and then serve it at dinner to your guests, without spending any time in the kitchen at all after they arrive.

How to make Avocado Soup:

Scrape out the insides of three or four medium-sized avocados and put them in a medium-sized mixing bowl with 2 cups of whole milk and a cup of plain yogurt, a large pinch each of salt and black pepper, and as much cayenne as you feel like (a smaller pinch, probably). Use the immersion blender to puree all this together. Refrigerate until almost ready to serve, with plastic wrap (or a plastic bag) pressed down on to the surface to keep it from going brown.

Just before serving, add the juice of half a lemon (or the same amount of lime juice). Slowly add water to thin it out into a soup if it’s too thick. Ladle into bowls, and on top of each bowl put two or three cooked shrimp and a handful of chopped parsley or cilantro (but cilantro really).

Vegetarian or vegan?

Naturally vegetarian if you leave out the shrimp. You could make it vegan by using almond milk instead of regular milk.

And will avocado soup keep?

Yes, you can keep it for a day or two in the refrigerator, but avocado soup is best fresh. I don’t think it would freeze well.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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