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magazine chilled avocado and mint soup
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(119)
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This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
5.0
(5)
Easy
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You're on fire, but that doesn't mean your soup has to be.
Recipes
This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.
4.4
(4.43)
Easy
Quick
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This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
4.0
(4.12)
Recipes
Make this simple and super-satisfying soup your go-to weeknight meal.
Easy
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That bag of lentils in the back of your pantry is in for a major glow-up.
4.3
(4.27)
Easy
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Earthy fenugreek and bright turmeric shine in this rich, sunny broth.
5.0
(5)
Recipes
For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly.
4.0
(3.95)
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Soups for cold weather and downtime between endless holiday parties and cookies.
Articles
(75)
Cooking
Chris's Recipe Review: Chilled Mint and Avocado Soup
Chris Hall
The Bon Appétit Test Kitchen
Culture
You voted for your favorite recipe from Quick and Easy Mexican cooking, this creamy, bright, chilled avocado and lime soup. Now we're giving you the recipe.
Julia Bainbridge
Cooking
Bridget's Recipe Review: Chilled Avocado and Mint Soup.<.b> I'm a bit of an oddball myself, but I'm not sure I want my starter course to be one.</.b>
Bridget Moloney
Cooking
Gazpacho isn't the only dinner party-worthy summer soup in town.
Bon Appétit
Cooking
We call it the Andy Baraghani treatment.
Andy Baraghani
Videos
(186)
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Make this simple and super-satisfying soup your go-to weeknight meal.
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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.
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Fermenting maestro Brade Leone is back with the next episode of It's Alive and this time he's turned his pickling attention to the venerable avocado. One of the best parts about Brad's method is it calls for unripened avocados, meaning there's no fussing around waiting for the perfect consistency. Just a few ingredients and a little patience yields a jar of pickled avocado goodness, ready to add a kick to any dish.
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Produced by Bon Appétit with The Home Depot | Layers of the best fall flavors meld perfectly and in no time with a simple pressure cooker.
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Try our hearty kielbasa and lentil stew recipe!
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Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia