Recipe courtesy of Mary Sue Milliken and Susan Feniger

Avocado Soup with Salsa Fresca

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

Mexican Crema:

Salsa Fresca:

Directions

  1. 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.
  2. 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.
  3. Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.

Mexican Crema:

  1. 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:

Yield: 2 cups
  1. 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.
Flaky Buttermilk Biscuits
PREMIUM
20m Easy 99%
CLASS
Winter Market Soup
PREMIUM
Seamus Mullen

Winter Market Soup

18m Intermediate 97%
CLASS
Mexican Flour Tortillas
PREMIUM
14m Easy 100%
CLASS
3-Ingredient Gluten-Free Flatbread
PREMIUM
17m Easy 99%
CLASS