Recipe: Chilled Avocado Kefir Soup with Pico de Gallo

Cool, creamy and velvety on the tongue, our chilled avocado soup refreshes with a satisfying tanginess from our Redwood Hill Farm Goat Milk Kefir…even on the hottest summer days. It’s perfect for a quick entree soup for the family, or portioned into shot glasses and topped with grilled shrimp for a party-worthy appetizer.


Chilled Avocado Soup with Roasted Corn and Pico de Gallo Garnish

By Published:

  • Yield: 4-6 Servings

Avocado soup with made with probiotic Redwood Hill Farm Goat Milk Kefir and garnished with fresh Pico de Gallo relish


  • 1 Tbsp. vegetable oil
  • 2 ears corn roasted on a grill and removed from cob or 1 cup corn, fresh or frozen and thawed
  • 1 large tomato halved with seeds removed
  • 1 small white onion finely chopped
  • 1/4 cup cilantro chopped
  • 2 tsp jalapeno pepper seeded and chopped
  • 2 limes lime juice
  • 1 tsp salt to taste
  • 3 avocados ripe, pitted and peeled
  • 2/3 cup Redwood Hill Farm Goat Milk Kefir
  • 1/3 to 1/2 cup chicken broth or warm water
  • 2/3 cup frozen peas
  • 1/4 cup cilantro chopped
  • 1 Tbsp white onion chopped
  • 2 tsp jalapeno or to taste, seeded and chopped
  • 1 lime juiced
  • salt to taste


  1. To roast the corn on the stovetop, heat oil in a sauté pan over medium high heat. Add fresh or frozen and thawed corn kernels and cook 5 to 7 minutes, until the corn is golden and toasted. Set aside.
  2. To make the pico de gallo, chop tomato in to very small pieces and mix with onion, cilantro and jalapeno pepper. Stir in lime juice and roasted corn; add salt to taste and set aside.
  3. To make the soup, place avocados, peas, kefir, cilantro, onion, jalapeno and lime juice in a blender. Puree until smooth. Add warm water or chicken broth to thin out the soup. Add salt to taste.
  4. Divide soup between four or six bowls and top with Roasted Corn and Pico de Gallo Garnish. Serve with your favorite hot sauce.
  • Course: Soup
  • Skill Level: Easy