Guacapacho 4.000

Katherine Frey/The Washington Post

Real Entertaining Sep 1, 2010

It doesn't get any easier than this. Freshly made guacamole is readily available in most grocery stores these days. Optimally, the one you use for this refreshing soup will contain some chopped red onion. If not, you might want to add some. This recipe calls for milk, but feel free to substitute half-and-half or heavy cream (or any combination) if you want it richer; use low-fat or nonfat milk if you're willing to sacrifice richness for fewer calories.

The recipe can easily be doubled.

Make Ahead: The soup can be made a day in advance; it needs to be refrigerated for a few hours before serving.

Servings: 4
  • 1 cup good-quality store-made guacamole, such as Whole Foods Markets'
  • 1 cup vegetable broth
  • 1 cup regular or low-fat milk
  • Kernels from 1 small ear of cooked corn (1/2 cup)
  • 1/2 cup (1/2 small) cucumber, peeled, seeded and cut into small dice
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon chopped cilantro or chives, for garnish


Place the guacamole in a mixing bowl. Whisk in the broth and milk until well incorporated.

Add the corn and cucumber; mix well. Season with salt and pepper to taste.

Cover and refrigerate for several hours, until well chilled.

To serve, divide among individual bowls, garnished with a light dusting of the chopped cilantro or chives.

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Recipe Source

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

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