Chilled Avocado and Red Quinoa Soup

Chilled Avocado and Red Quinoa Soup

Cool off hot August nights with a season-perfect chilled soup bursting with clean, fresh flavors. Blend ripe avocados with chicken stock and lemon juice, add a bit of cream, and chill the soup. The cooked InHarvest Red Quinoa adds contrasting color and texture, while also adding hearty wholesomeness.

InHarvest Products Used


Yield: About 20 1-cup servings

  • 1 ¾ q. chicken or vegetable stock
  • 8 avocados, peeled & pitted
  • 2 T. lemon juice
  • 5 c. cream
  • 1 t. Tabasco
  • Salt and white pepper, to taste
  • 6 c. InHarvest Red Quinoa, cooked (about 1 lb. dry)
  • Fresh chives for garnish



  1. Add 2/3 stock, avocados & lemon juice to food processor. Process until it reaches a smooth consistency.
  2. Pour into large mixing bowl and stir in cream and remaining stock. Mix well and chill until ready for service.
  3. Add salt and white pepper to taste, and mix in InHarvest Red Quinoa before serving. Garnish with fresh chives.

Chef’s Suggestion: Try adding crabmeat for a twist.