Avocado and Coconut Soup

Tropical flavours of chile pepper, coconut and cilantro characterize this cold soup, which gets its silky texture and rich flavour from ripe avocados and smooth, creamy Greek yogurt.

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :


1/2 vegetable stock cube
2 medium avocados
4 scallions, chopped
1 large garlic clove, minced
1 fresh green chile, seeded and chopped (wear gloves when handling, chile burns)
1 small bunch cilantro, rinsed, dried and chopped
1 cup Greek yogurt
2/3 cup coconut milk
1 tbsp olive oil
Pinch of sugar
1 tbsp lemon juice
Salt and black pepper
Fresh cilantro leaves


  1. In a measuring cup, dissolve stock cube in a small amount of boiling water, then add chilled water to make 1-1/4 cups.
  2. Halve and pit avocados and scoop flesh into a blender or food processor. Add stock, scallions, garlic, chile, cilantro, yogurt, coconut milk, oil, sugar, and lemon juice and process until smooth.
  3. Season with salt and pepper and refrigerate at least 3 hours. Serve in chilled bowls and garnish with cilantro leaves and freshly ground black pepper.

Nutritional information: