Total Time
Prep 10 mins
Cook 1 min

A delicious soup for hot summer months from the caribbean, without to many ingredients, easy to make. time does not include 1 hour chilling

Ingredients Nutrition


  1. Combine avocado, garlic, half the chicken stock, lime juice, sour cream, and salt and pepper in a blender or food processor and puree.
  2. Mix in remaining chicken stock until smooth. Stir in hot pepper sauce.
  3. Chill the soup for at least 1 hour before serving, top it up with the chives (and the coconut milk if you wish, it does add to the dish).
Most Helpful

This a very beautiful soup --- a lovely pale green with a swirl of white from the coconut milk and a touch of darker green from the chives. It is important that the avocado be perfectly ripe and that really good stock is used. I used homemade, unsalted chicken stock; I would also like to try this with roasted vegetable stock. Also, I used my immersion blender and then strained the soup. It neds a good dose of seasoning as chilling dulls the effect of the salt. Thanks, Marra!

Chef Kate July 11, 2009