Chilled Avocado Soup Recipe
Photo: Chilled Avocado Soup
This refreshing summer soup can be found in central Mexico, and is a great way to feature the versatile avocado. Known for their buttery texture and slightly nutty flavor, avocados are not just for guacamole anymore.
Summer is here, V&V Supremo; one of the nation’s oldest family-run Hispanic food business, wants to share some authentic recipes to celebrate ¡a la Mexicana!
Chilled Avocado Soup
2 Ripe avocados (Haas variety), peeled, pitted
1 Small seedless cucumber with peel-chopped
1/2 Bunch cilantro, chopped
1 Cup fresh spinach, chopped
1 Serrano or jalapeno chile, chopped
4 Green onions chopped
2 Cups cold water
1 Cup sour cream
1 Cup pico de gallo (see recipe)
- 1. Blend first 8 ingredients in blender
- 2. Transfer soup to bowl and whisk in sour cream, salt to taste.
- 3. Chill soup and soup bowls for 2 hours.
Taste soup, and add salt if necessary. (Chilling food often masks the salt content.) Ladle soup into bowls, and top with pico de gallo.
Variations, Tips, Shortcuts
To prepare avocados, cut the avocados into halves, lengthwise, and remove the pit by sticking the bottom of a knife blade into it, and twisting while pulling. Scoop out the flesh with a spoon.
Yields 4 servings