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Chilled Cream of Avocado Soup

Rich and lush, with an underlying zing, this colorful soup suggests guacamole you’re actually allowed to eat with a spoon. Look for it on the menu at San Antonio’s Paloma Blanca.


Yield: 8.

  • 1/2 c. (16-18 appetizer servings or 8-12 full-size servings) 
  • 1 1/2 T. chicken base 
  • 1 quart cold water 
  • 8 oz. heavy cream 
  • 1/4 c. freshly squeezed lime-juice 
  • 4 plump, ripe avocados 
  • 1/2 bunch cilantro 
  • 2 large jalapeños, stemmed and seeded 
  • Salt to taste 


  • Small dollop or swirl of heavy cream 
  • Red, yellow, and blue corn tortilla strips, fried until crisp 
  • Avocado cubes 
  • Watermelon cubes (in summer) 

Combine chicken base and water, stirring well; strain. In a blender, combine HALF of strained liquid with HALF of the next 5 ingredients, and blend until smooth. Pour into a large container, and set aside. Repeat with other half of strained liquid and other half of same 5 ingredients, and stir into first mixture. Add salt, if desired, stirring well, and pour into chilled bowls. Add garnishes and desired.

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