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
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
- 2 cups heavy cream
- 1/4 cup buttermilk
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
- 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
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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By madamklynn_633686
Roseville, MN
on July 03, 2012
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This is a great basis for a soup, but on its own, it's far too bland.
First, I found that if I were to add all of the broth and creme, it would be quite watery. I wanted my soup to have a more rich, velvety texture, so I withheld some of the liquid (nearly a cup of the broth.
I also found that using only salt, pepper, lime, and salsa as seasoning left the soup rather tasteless. I added cumin, chili pepper, and some cilantro to give it a little more kick. I think it would be quite good with dill instead if you wanted to move away from a strictly "Mexican" flavor.
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