Chilled Avocado Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Yellow or white onion - minced (small)
3		Serrano chiles - minced
2		Garlic cloves - minced
3		Ripe Hass avocados
3 1/2 cups	829ml	Chicken stock
2 tablespoons	30ml	Fresh lime juice
3 tablespoons	45ml	Minced cilantro leaves
		Kosher salt - to taste
		Black pepper in a mill

Recipe Instructions

Heat the olive oil in a small skillet over medium heat, add the onions, and saute them until they are limp and fragrant, about 10 minutes. Add the serranos, saute 5 minutes, then add the garlic and saute 2 minutes more. Remove from the heat and let cool slightly.

Cut the avocados in half and remove the pits. Scoop out the flesh and place it in a blender or food processor. Add hail of the stock and the onion mixture, and puree. Transfer to a large container, stir in the remaining stock, and refrigerate until the soup is well chilled, at least 3 hours.

To serve, stir in the lime juice and half of the cilantro, season with salt and pepper, and ladle into chilled soup bowls. Sprinkle the remaining cilantro over each portion and serve immediately.

This recipe yields 4 to 6 servings.

Source:
Cookbook Digest, May/Jun, 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.