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Avocado Soup Recipe


In honor of one of our all-time favorites...The late, great Anthony Bourdain started his memoir Kitchen Confidential about his life as a chef..."My first indication that food was something other than a substance one stuffed in one's face when hungry...came on a family vacation to Europe, on the Queen Mary,....our first trip to my father's ancestral homeland, France.

It was the soup.

It was cold."

With the help of Frontier Soups' Lemony Dill Seasoning Mix, we've created a delicious and creamy (and cold!) appetizer Avocado Soup for summer!

Avocado Soup Recipe

1 Packet Lemony Dill Dip Mix

2 Cups Vegetable Broth

4 Avocados

1 Cup Yogurt

1 Cup Half and Half Cream or Milk

1-2 tsp. Lemon Juice

Optional garnish: diced cucumber, diced tomato or crumbled bacon


In a 1 to 2-quart saucepan bring broth to a simmer. Add contents of the Lemony Dill Dip Mix. Simmer gently 5 minutes. Remove from heat to cool slightly. Peel and remove pits from avocados. Add avocado flesh to pot. Use a hand mixer to puree mixture. Stir in yogurt and cream. Add lemon juice. Cover with plastic wrap. Chill 3 hours and serve. Do not worry if the top turns slightly darker, just stir well before ladling into small bowls and top with garnish, if desired. Makes more than 1 quart, or about 8 appetizer servings. 

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