Sopa Fría de Aguacate – Chilled Avocado Soup


Originally from the tropical coastal state of Tabasco, Mexico, where a chilled dish is always welcome, this soup is a perfect first course for a light summer meal, such as grilled chicken or fish. Brightened with chillies and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.

Mexican Chilled Avocado Soup

Sopa Fría de Aguacate - Mexican Chilled Avocado Soup

Course: Soups & Chowders
Cuisine: Mexican
Author: The Cook
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  • 4 serrano chillies, stemmed, seeded, and finely chopped
  • 2 large ripe avocados, pitted, peeled, and roughly chopped
  • 1 medium white onion, finely chopped
  • 6 cups chicken stock
  • 1 cup whipping cream (heavy cream)
  • cup fresh lime juice
  • salt and freshly ground black pepper, to taste
  • 2 plum tomatoes, cored, seeded, and finely chopped

Recipe Instructions

  • Combine half the serrano chillies, the avocados, and half the onion in a food processor, and process until a smooth paste forms.
  • Add stock, cream, and lime juice, and purée until very smooth.
  • Pour through a fine strainer into a bowl or serving jug, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours.
  • To serve, divide soup among serving bowls and top with a spoonful each of remaining chillies and onion, along with the tomatoes.

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Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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