Photo: Avocado Soup Recipe
Ingredients
- 1 large ripe avocado
- 2 cups chicken stock
- 3 tablespoons fresh lime juice
- 1 teaspoon chopped fresh cilantro
- 2 teaspoons sherry
- Salt and pepper
For the Salsa:
- 1/4 cup cooked corn kernels
- 2 tablespoons cooked black beans
- 1/4 cup sour cream
- 1 tablespoon finely diced red bell pepper
- 1/2 teaspoon chopped garlic
- 1 teaspoon olive oil
- 1 lime, juiced
- Fresh cilantro, chopped
- Salt and pepper
Directions
Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour. For the salsa. In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper. Serve the soup in chilled cups topped with the salsa and fresh cilantro.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By stbgreen_8557886
Richmond, VA
on August 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The soup was easy to make, but not my thing. I think that I like avocado in a salad or on a taco, but a whole soup of avocado was just too much for me.
By chappycat
Gardner, 55
on July 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family is new to the idea of cold soups, but with the heat wave we have had this month, we needed new ideas for foods that would not add additional heat to the house. The soup is fresh and creamy and the corn adds a wonderful texture and sweetness. Thank you Chef Emeril!
Read all 2 reviews