Avocado Soup Recipe – Chilled Avocado Soup

Avocado Soup Recipes
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Chilled Avocado Soup – Beat The Heat With This Recipe

Pemos Restaurant
Camps, Nevis
May 17, 2009

As Summertime approaches, at least for us here in the Midwest US, I am always looking for recipes that not only compliment the weather, but also take advantage of the seasonal produce.

I obtained this recipe from Dossie at Pemos Restaurant in Nevis, West Indies.  Located just beyond the Nisbet Plantation Beach Club as you come from the airport, Pemos is often overlooked by both visitors and guidebooks alike.  A shame that is too, as Pemos offers local and regional dishes at a mere fraction of the cost of the better known Nevis restaurants…and most of the time the food is better too!

When in Nevis, be sure to look up this fine eatery, and experience the “real” Nevis.


2 Ripe large avocados (also known in the Caribbean as “Yard Pears”)
4 Cups cold chicken stock
2 Tablespoons freshly squeezed lime juice
1/4 Teaspoon finely minced Scotch Bonnet or Habanero pepper
Kosher or Sea Salt and freshly ground black pepper to taste
1 Medium sliced tomato for garnish.

Cooking Method:

Peel the avocados and purée them in a food processor until they obtain a smooth texture. Add the purée to the chicken stock, stirring well so the ingredients are well combined. Add the remaining ingredients, mix thoroughly, and chill in the refrigerator for at least one hour before serving. Garnish with fresh slice tomato halves and serve cold.

Note: a dollop of sour cream would be a nice garnish too, or maybe some freshly chopped Cilantro!

1 thought on “Avocado Soup Recipe – Chilled Avocado Soup”

  1. Thanks for this. We too loved Pemos, and hope that it will be open when we return in August. We always love to have her fresh baked bread with this soup.


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