Avocado, Lime and Mint Soup

This soup is a perfect fit for the end of summer.

It combines the lime and mint that are signatures of many zesty, lighthearted summer with more heartier elements typical of autumnal favorites. Rain or shine (literally) it’ll fit the bill.

The rich, creaminess of the avocado forms the perfect base while the tartness of the lime forms the perfect counterbalance. On top of it all, the mint adds refreshing, crisp notes at the end of each bite.

One of the nicest things about this dish is that is can be served both warm or chilled. Straight off the stove top it makes the perfect accompaniment for coconut chicken or Mexican-spiced pork tenderloin. Chilled, its great by itself as an appetizer or as a light main course with bread and salad.

It’s a versatile dish, which means you have plenty of reasons to give it a shot.

Avocado, Lime and Mint Soup

  • 1/2 medium onion, diced
  • 3 cloves of garlic
  • 3 avocados, pitted and chopped
  • 2 cups of chicken stock
  • 1/4 heavy cream
  • 2 limes
  • 1/4 cup of mint leaves, chopped
  • salt and pepper, to taste


  1. Heat a skillet to medium and add enough butter to coat. Add the garlic and onions and saute until semi-translucent, approximately 4 minutes.
  2. Add the diced avocado and continue to saute for another 5 minutes. Add the chicken stock and heavy cream and continue to cook, stirring occasionally, until it begins to simmer.
  3. Empty the contents of the skillet into a food processor. Add the zest and juice of the two limes along with the mint leaves and blend until thoroughly mixed.
  4. Serve either immediately or after it has chilled overnight.
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