Recipes - Dinner

Hass Avocado Soup


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12oz shallots

1 Tablespoon vegetable oil

1 ½ Pints Vegetable stock

1 ½ grated lemon zest

6 Hass avocados

2 Teaspoons salt

½ teaspoon pepper

½ teaspoon lemon juice




  1. Take the shallots and dice them
  2. Then sauté with the vegetable oil for abut 5 minutes or until they become soft
  3. Add the vegetable stock and also the lemon zest to the pan and continue to heat for a further 10 minutes
  4. Prepare the avocados by slicing them into halves and removing the stones
  5. Then place the halves face down and peel away the skin
  6. Cut the Hass avocado into small cubes and add these to the pan
  7. Continue to heat for 3 minutes
  8. Remove the pan from the heat and place the mixture into a blender
  9. Blend until a puree consistency is made
  10. Return the puree mixture to the pan and heat
  11. Season to taste with the salt and pepper and the lemon juice
  12. When the soup is just before boiling remove and serve

(c) 2012 ProHass and Chilean Hass Avocados Association