I know that I keep talking about the fall weather that is upon us. I can’t help but thinking of sweaters, boots and warm soups. But before those realities completley sink in, I think a chilled soup is in order.
Chilled soups are a bit of a new concept to me. I’m typically a warm soup kind of gal, especially on chilly fall days to help warm me from the inside-out. For this post I was challenged by Stonyfield yogurt to come out with a soup that incorporated their yogurt. And so I decided to pair my favorite, their plain Greek, with avocados, which also happened to be something that I love.
This soup is like eating a delicious bowl of guacamole with a spoon, which I’ve been known to do from time to time. There are just a couple of ingredients in this soup and a lot of flavor. Before the summer is completely over I would recommend giving this a try. Chilled soups really can be a delicious lunchtime meal or an accompaniment for dinner. Enjoy!
- 3 tablespoons olive oil
- 1 cup diced white onion
- 1 jalapeno chile, stemmed, seeded, and diced
- 3 garlic cloves, minced
- Salt, for seasoning, plus 1 teaspoon
- 4 firm ripe avocados, halved, pitted
- 4 cups chicken broth
- ¼ cup chopped fresh cilantro leaves
- 2 cups water
- 1 teaspoon freshly ground black pepper
- ¾ cup Stonyfield Greek plain
- Tomatos and cilantro for garnish
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, jalapeno and the garlic and cook until slightly soft, about 2 minutes.
- Season with salt, to taste. Remove from the heat and set aside to cool.
- Scoop the avocados into the base of your blender. Add the chicken broth, cilantro, onion mixture, ½ cup yogurt and water. Puree until smooth. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
- Pour the chilled soup into individual bowls. Top each serving with a drizzle of the remaining yogurt.