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Chilled Avocado Soup with Chipotle Cream

This lush, velvety summer soup comes together quickly (and requires no time at the stove!). The smoky heat of the chipotle cream adds nice little kick, along with the flavors of cilantro and lime. Garnish with a sprinkling of chili powder and some fresh corn kernels, or add some crab meat or chilled cooked shrimp to make it a meal.


  • 4 ripe avocados, peeled, seeded, and roughly chopped
  • 4 tablespoons lime juice
  • 3 cups plain yogurt
  • 3/4 ounce Fond de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 3 cups hot water
  • 2 tablespoons chopped fresh cilantro
  • Salt and ground black pepper
  • 3 tablespoons heavy cream
  • 3 tablespoons sour cream
  • 2 teaspoons minced and seeded canned chipotle chiles


  1. In a large bowl, combine the avocados and lime juice.  Add the yogurt, diluted Fond de Poulet Gold®, and cilantro, and stir to blend.
  2. Purée the mixture in batches in a food processor or blender and transfer it to a container with a cover.  Season to taste with salt and pepper.  Chill until cold, at least 2 but not more than 5 hours (the soup may discolor if held longer).
  3. While the soup is chilling, whisk together the cream, sour cream, and chipotles. Store in the refrigerator until ready to serve.
  4. Divide the soup among 6 chilled bowls and swirl in the chipotle cream.

Additional Tips

If the soup seems too thick, thin it with a little ice water.

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Classic French Stocks and Sauces