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Cold: Chilled Avocado Chile Soup

Source of Recipe

internet


List of Ingredients

2 tbl olive oil
1 sm yellow or white onion minced
3 serrano chiles minced
2 garlic cloves minced
3 ripe Hass avocados
3 1/2 cup chicken stock
2 tbl fresh lime juice
3 tbl minced cilantro leaves
Kosher salt to taste
Black pepper in a mill


Recipe

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.

Comments: There are many versions of avocado soup in California, some served chilled, some hot. Some include cream, which can eclipse the flavor of the avocado. To some palates, this creamy but creamless version, bright, tangy, and mildly spicy, with that edge of sweetness that avocados have, is the best.