Chilled Avocado Soup

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Avocado's essential fatty acids combined with the supreme benefits of OV Soy make this a superfood soup.


  • 3 avocados, peeled, pitted, and diced (medium-sized)
  • 1 tablespoon peeled and chopped shallots
  • 1 teaspoon Organic Valley Salted Butter (for sauteeing shallots, can substitute olive oil)
  • 14 teaspoon chili powder
  • 2 cups low sodium chicken broth (or use veggie broth)
  • 1 cup Organic Valley Original Soy, shake well
  • sea salt & black pepper to taste
  • 1 tomato, diced (medium-sized)


In a blender or food processor, blend avocado until smooth. In a small skillet over medium heat, saute chopped shallots in butter until tender and almost translucent but not browned. Sprinkle with chili powder and set aside to cool.

In a large bowl, whisk together avocado with chicken broth and soy milk. Add shallot mixture and whisk until smooth. Stir in sea salt and black pepper to taste. Adjust seasonings to taste, or try adding a touch of hot sauce!

Serving Suggestions

Chill for 45 minutes prior to service. Garnish with diced tomato.


I made this recipe for a spice-loving friend and used roasted chipotle chili powder which added a warmth and a deep fire roasted flavor! Squeeze fresh lime juice on the tomato garnish for a puckered finish.

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