Avocado Orange Soup

So…how do you feel about chilled soup? Apparently I am the only one in my family that likes it. Yesterday it was four hundred degrees outside, so I thought chilled soup would be perfect for dinner. Well, I was wrong. Toby said it tasted like he was eating yogurt (he kind of was), and there was no way that was going to fill him up (to be fair, I also served a salad and some bread). I thought the flavor was very interesting…you could taste the orange, the cinnamon, and the coconut, and the avocado gave it a wonderful creaminess. Oh well. I guess it is an acquired taste.

rating: 6 (8.5 for me)

Avocado Orange Soup
(Moosewood Restaurant Celebrates)


4 avocados, preferably Hass
2 tsp salt
4 tsp sugar, more to taste
1/4 cup fresh lemon juice
3 cups nonfat plain yogurt
1 cup reduced-fat coconut milk
1 qt. orange juice
3/4 tsp ground cinnamon
3/4 tsp ground cardamom (I omitted, too expensive to buy!)
toasted unsweetened grated coconut, optional


Slice the avocados lengthwise around the center, twist the halves apart, and remove and discard the pits. Score the avocado flesh of each half in crisscross pattern right in the skin, and then scoop out the cubes with a spoon into a large bowl. Add all of the remaining ingredients. Puree in batches in a blender until smooth. Serve cold, garnished with coconut, if desired.

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