Avocados are relatively inexpensive at this point in the season here in Florida and as such we try to make use of this delicious fruit in as many ways as possible. Given the very warm weather and a propensity toward chilled dishes during the summer, as appetizers and main courses, a chilled avocado soup fills the bill. I believe for those of us that are avocado lovers, that this recipe is a must have in our culinary arsenal.
Equipment/ utensils required:
Chef’s knife, cutting board, mixing bowl, spatula, whip, sauté pan, food processor
1 cup sweet onions chopped
1 or two jalapeno or Serrano chile peppers chopped
4 garlic cloves chopped
4 cups unsalted chicken broth
¼ cup fresh lemon juice
¼ cup cilantro
1 cup water
Salt and black pepper to taste
1. Place the onions, garlic and peppers into a dry cast iron or non stick sauté pan and heat at medium high, stirring to avoid sticking, until the veggies begin to brown. At this point add the chicken stock and turn off the heat and remove from the burner to let cool. To speed up cooling add two cups of ice cubes or one cup of water.
2. Place the cilantro, lemon juice, and avocados into a food processor and puree. If the puree is too thick to puree properly add a little of the stock from the sauté pan. Once pureed remove to a large mixing bowl.
3. Add the stock and veggies to the processor a cup or two at a time, depending on the size of your processor and reduce the veggies to a loose puree. Once all the veggies have been pureed add all to the avocado puree and whip together.
4. Place in the refrigerator for at least four hours to chill the soup completely through prior to service.
5. At service garnish with a dollop of Greek yogurt and perhaps some cilantro leaves.
The soup will hold for 2 or 3 days if in a sealed container and refrigerated, so this is one recipe that can be made ahead of time or held for future portions.
Makes 10-12 servings
Nutrition Information per 1 cup serving:
Calories: 127, Fat: 10.3 gm, Cholesterol: 0 gm, Sodium: 260 mg, Carbohydrates: 7.7 gm, Protein: 3.2 gm.