Name: Chilled Avocado Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: 3 tablespoons olive oil; 1 cup diced white onion; 1 serrano chile, stemmed, seeded, and diced; 3 garlic cloves, minced; Salt, for seasoning, plus 1 teaspoon; 4 firm ripe avocados, halved, pitted, peeled and mashed; 4 cups chicken broth; 1/4 cup fresh lemon juice; 1/4 cup chopped fresh cilantro leaves; 2 cups water; 1 teaspoon freshly ground black pepper; 1/2 cup Mexican sour cream or creme fraiche, whisked to soften*; Crostini or croutons, for serving, optional

Directions

Watch how to make this recipe.

Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
Season with salt, to taste. Remove from the heat and set aside to cool.
Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

Cook’s Note

*Mexican sour crema is called cream or crema acida and can be found in Latin markets.

On Tonight

Chilled Avocado Soup

Categories:

More from:

Related Pages