A vegetarian, vegan and gluten-free recipe for chilled avocado soup with green chilies and fresh cilantro. This is a great cold appetizer soup with a bit of Mexican spice.
- 2 ripe avocados
- 3 cups soy milk
- 1 4 ounce can of green chilies
- 1/2 onion, chopped
- dash salt and pepper, to taste
- 2 tbsp lime juice
- 2 tbsp dry sherry
- 2 tbsp chopped fresh cilantro
In a food processor or blender, process together all ingredients except cilantro until smooth. Stir in the cilantro and serve chilled.
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