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Avocado Soup with Yogurt and Basil

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This soup, delicate in taste, is delightfully refreshing and wonderfully creamy. It’s the perfect May lunch, and it’s also very easy to cook!


  • 2 cups vegetable broth or water
  • 4 ripe avocados
  • 1 large bunch of basil
  • 4 cups natural yogurt
  • Juice of 2 lemons
  • 4 stalks of green onions
  • Salt, black pepper to taste
  • A few ice cubes
  • Tabasco sauce (optional)


  1. Cut avocado and place in a blender. Pour in lemon juice to prevent the flesh from darkening. Remove the basil leaves from their stems. Put aside 4 leaves for decoration. Chop the rest of the leaves and add to a blender.
  2. Chop green onion finely, add to the avocado mixture. Pour yogurt and broth or water into a blender. Add ice and tabasco. Blend the soup until smooth. Add salt and pepper to taste.
  3. Serve the soup in chilled bowls or glasses. Top with a leaf of basil and serve immediately.