Chilled Avocado Soup Recipe

This interesting combination of flavours and textures makes this refreshing chilled soup unique and perfect for a steamy South African Christmas Day.


Prep Time

30 minutes

Cooking Time


Serves: 8 as starter portion

Recipe Ingredients

  • 150 ml golden sultanas
  • 1 litre SPAR double cream plain yoghurt
  • 2 ripe avocado pears, well mashed
  • 380g can of low fat evaporated milk
  • 1 small cucumber, peeled, seeded and finely chopped
  • 100 g SPAR pecan nuts, finely chopped
  • 2 hard boiled eggs, finely chopped
  • 1 bunch spring onions, green and white finely chopped
  • salt and freshly ground black pepper

Recipe Method

1. Soak the sultanas in enough water just to cover them, for 10 minutes.
2. In a large bowl, combine the yoghurt, avocado and evaporated milk until evenly blended.
3. Add in all the remaining ingredients, including the sultana soaking water.
4. Chill thoroughly and ladle into chilled soup dishes. Garnish with any of the soup ingredients you have spare.

Hints & Tips

  • Thorough chilling is essential to the success of this soup.
  • The acidity of the yoghurt will prevent the avocado pear from browning.
  • This recipe can be doubled successfully.

Typical Nutritional Information (ready-to-eat) Per 100g  Per Serving (285g) 
Energy (kJ) 676  1926.6
Total protein (g) 4.5  12.8
Carbohydrate (g) 13.8  39.33
Total fat (g) 9.1  25.9
Of which: Saturated fat (g)          2.39 6.8
     Trans fat(g)    0 0
     Mono-unsaturated fat (g) 5.02 14.31
     Polyunsaturated fat (g) 1.34 3.82
Cholesterol (mg) 27  76.95
Dietary fibre (g) 1.6  4.6
Total sodium (mg) 106  302.1