Avocado Soup with Salsa Fresca

Yield:
4 servings
Level:
Easy
Ingredients
  • 4 large ripe avocados
  • Juice of 2 limes
  • 3 cups chicken stock
  • 1 cup Mexican crema, recipe follows
  • Sea salt and freshly ground black pepper, to taste
  • CREMA
  • 2 cups heavy cream
  • 1/4 cup buttermilk
  • SALSA FRESCA
  • 4 medium ripe tomatoes, cored, seeded, and finely diced
  • 1/4 red onion, minced
  • 2 jalapenos, stemmed, seeded if desired, and minced
  • 1 bunch cilantro, leaves only, chopped
  • 2 tablespoons freshly squeezed lime juice
  • 3/4 teaspoon sea salt
  • Pinch of freshly ground black pepper
Directions
  • Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly.

  • When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper.

  • Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.

CREMA
  • Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.

SALSA FRESCA
  • Combine all of the ingredients in a mixing bowl. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

  • Yield: 2 cups


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