The avocados are still coming in here in California and it’s a fruit (yes, it is a fruit) that makes the foundation of this wonderful cold soup. The healthy fat from the avocados mixed with coconut cream give it a hearty texture, but is completely dairy-free.

Try it out and let me know what you think!


  • 12 ounces organic turkey bone broth (Pacific brand)
  • 8 ounces of light coconut milk (Natural Value or Native Forest brand)
  • 3 1/2 organic avocados halved and peeled (seed removed)
  • 1/4 teaspoon sea salt (add a pinch more to taste)
  • 1/8 teaspoon organic onion powder
  • 1/8 teaspoon organic cumin
  • 2 teaspoons of fresh organic lime juice
  • 2 teaspoons of fresh organic lemon juice
  • 6 ounces of chopped organic cucumber (optional, for garnish)


Place broth and avocados in a Vitamix or similar type blender and blend on high for 1 minute.

Add coconut milk, onion powder, salt, coriander lime and lemon juice and blend on high for 2 minutes.

Mixture should be completely smooth and the thickness of a cream soup. If it is too thick, add one tablespoon at a time of filtered water, until desired consistency is reached.

Transfer mixture into a bowl, ceramic or glass is best. Do not use steel or stainless steel as it can react with the citrus.

Cover and place in refrigerator for 4 hours before serving.

Serve chilled and garnish with chopped cucumbers. Enjoy!

Makes 5 servings.