Avocado soup with jalapeño yogurt
3
Points®
Total time: 4 hr 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Depending on how you serve it, this soup can be something you keep in the fridge for a summer lunch or serve as a starter for elegant entertaining. Either way, it’s delicious and refreshing for any warm-weather meal.
Ingredients
California (Hass) avocado
1 large, halved, pitted, peeled, and chopped
English cucumber
1 medium, peeled and chopped
Scallions
2 medium, chopped
Garlic
1 clove(s), minced
Cilantro
¼ cup(s), chopped, plus more for garnish
Plain fat free Greek yogurt
¾ cup(s)
Vegetable broth
1½ cup(s)
Jalapeño pepper
1 large, seeded and chopped
Jalapeño pepper
½ small, seeded and minced
Ground cumin
¼ tsp
Ground coriander
¼ tsp
Cayenne pepper
1 pinch(es)
Lime zest
½ tsp, grated
Fresh lime juice
1 Tbsp
Fresh lime juice
1 tsp
Kosher salt
¾ tsp
Kosher salt
1 pinch(es)
Instructions
1
1 Combine avocado, cucumber, scallions, garlic, 1/4 cup chopped cilantro, 1/2 cup yogurt, the broth, chopped jalapeño, cumin, coriander, and cayenne in food processor and process until smooth.
2
2 Transfer to large bowl; stir in 1/4 teaspoon lime zest, 1 tablespoon lime juice, and 3/4 teaspoon salt. Cover and refrigerate until chilled, 4 hours or up to overnight.
3
3 Stir together remaining 1/4 cup yogurt, the minced jalapeño, remaining 1/4 teaspoon lime zest, remaining 1 teaspoon lime juice, and pinch salt in small bowl.
4
4 Divide soup evenly among 4 bowls; top evenly with yogurt mixture and sprinkle with cilantro.
5
Serving size: (1 cup)
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