Chilled avocado and yogurt soup with melon

Makes 4 servings

2 avocados, pitted and peeled

1 small onion, chopped

1 cup vegetable stock

1 cup plain Greek yogurt

1 teaspoon lemon zest

2 tablespoons lemon juice

Salt and pepper

1/2 ripe cantaloupe, scooped with a melon baller

1/3 cup fresh basil leaves, to garnish

2 tablespoons pine nuts, toasted, to garnish


1. Place the avocado, onion, stock, yogurt, lemon zest, lemon juice and a few pinches of salt and pepper into a blender and process until the mixture is smooth. Refrigerate until chilled.

2. Season the soup with additional salt and pepper, if needed; then ladle into bowls. Garnish each serving with a few melon balls, fresh basil and some toasted pine nuts.

Per serving: 235 calories; 16 g fat; 3 g saturated fat; 8 mg cholesterol; 9 g protein; 17 g carbohydrate; 10 g sugar; 6 g fiber; 263 mg sodium; 92 mg calcium

—Recipe from

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