Chilled avocado and dill soup

A refreshingly tasty soup and easy to make.

Chilled avocado and dill soup


Serves 4

2 avocados
500 ml plain yoghurt
350 ml vegetable stock
2 spring onions, washed and finely sliced
½ bunch dill, finely chopped
1 tsp Dijon mustard
pinch salt
finely sliced spring onion or dill sprigs, for garnish
cracked black pepper, to taste


Slice avocados in half, remove stones. Scoop flesh into a food processor or blender.
Add yoghurt, stock, spring onions, dill, mustard and salt.
Blend to a smooth consistency. Remove from blender and place in a bowl and refrigerate until chilled.
Serve in bowls, garnished with sliced spring onion and cracked black pepper.

Variation: Serve in chilled martini glasses with a chopped cherry tomato garnish.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1280kj
Protein 7.0g
Total fat 28.5g
- saturated fat 6.8g
Carbohydrates 5.7g
- sugars 5.6g
Fibre 4.3g
Sodium 397mg

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