Crema De Aguacate -- Cream of Avocado Soup (South America)

READY IN: 15mins
Recipe by Sydney Mike

This recipe comes from the 2003 cookbook, The South American Table. Preparation time does not include the chilling & refrigeration time throughout the making of this recipe.

Top Review by SandeeLynn

My first time trying alvocodo soup, and it's different but delish! I think I'm going to make it for St. Patty's Day this year for something new. I did add some extra salt and hot sauce and I used 2 small alvocados instead of one large. Like TasteTester, I put the final product through the sieve and it came out creamy and smooth. Thanks for posting!

Ingredients Nutrition


  1. In a heavy 2-quart saucepan mix together the chicken broth, half-and-half, onion, salt, white pepper & hot pepper sauce.
  2. Several hours before serving, peel the avocado, then pit & cut it into 1-inch pieces. Place in a medium, nonreactive bowl. sprinkle with lemon juice, then cover with plastic wrap & refrigerate until ready to use.
  3. Just before serving, put 1/4 cup of the chicken broth mixture in a blender.
  4. Bring the rest of the broth mixture to a boil in the 2-quart saucepan, then reduce heat to low.
  5. Add avocado to the blender & process until smooth, then pass this mixture through a coarse-mesh sieve.
  6. Add the sieved avocado mixture to the simmering broth & heat, BUT DO NOT LET IT COME TO A BOIL. Salt to taste.
  7. Serve immediately with croutons (if using) on the side, or make it several hours ahead of time, cover with plastic wrap & let it cool, then chill completely before serving.

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