Linda Mccartney's Avocado & Green Chili Soup

No stove, no waiting. Everything goes into a blender and comes out as a silky, pale green soup that’s rich, creamy, and completely vegan. Linda McCartney’s version uses soy milk as the base, which gives the avocado a lighter body than heavy cream would while keeping it dairy-free.

The canned green chilies add a gentle warmth without overpowering the buttery avocado flavor. Raw onion goes straight into the blender too, so use a medium one and no more; too much raw onion and it takes over the whole bowl.

Dry sherry is the ingredient that makes this more than just blended avocado. It adds a nutty, slightly sharp note that cuts through the richness and keeps the soup from tasting flat. Lemon juice does double duty: it brightens the flavor and slows the avocado from browning.

Serve this immediately. Avocado oxidizes fast, and within an hour the color dulls and the flavor changes. This is a make-it-and-eat-it soup.

Pro Tips

• Use avocados that give slightly when pressed but aren’t mushy; overripe avocados taste bitter when blended raw
• Blend until completely smooth, at least 30 seconds on high. Any chunks of raw onion or chili will ruin the velvety texture
• Chill the soy milk beforehand for a cold soup that’s refreshing straight from the blender
• Garnish with chopped fresh hot chilies for a spicy contrast, or parsley for a milder finish

Variations

• Coconut base: Swap soy milk for full-fat coconut milk for a richer, tropical version
• Lime twist: Use lime juice instead of lemon and add a handful of fresh cilantro to the blender
• Warm version: Gently heat on the stove over low heat after blending, but never let it boil or the avocado turns bitter