• Chane Brown

Cold Avocado Soup

Updated: Oct 29, 2021


I am always the type of person to buy a lot of avocados thinking that I am going to make everything with avocado in it. I will then get them to the stage that they are ripe. However, I will then have 6 avocados ripe at the same time. When that happens, this and avocado pasta are my go to recipes.




This is one of my favorite soups! It is so versatile and can be used in any season. In summer this chilled soup is so light and is perfect for any warm summer night. You can also use this green soup in a cauldron for Halloween for an eerie setting. This is also a perfect elegant recipe for a starting course on bigger dinners like Thanksgiving and Christmas. Its definitely one that is easy, you can make it the day before, and you don't even have to turn the stove and oven on except for frying out the peppers and onion. So it is the perfect recipe.


Ingredients

4 TBSP olive oil

1 ½ Cups diced onion.

1 Serrano Chile, deseeded and chopped.

4 garlic cloves, minced.

Salt for seasoning.

6 Avocados halved and mashed.

6 Cups good chicken broth.

¾ cup fresh lemon and lime juice.

½ Cup cilantro.

3 Cups water.

1 ½ tsp black pepper (or to taste).

Crème fraiche.

Chopped chives.

Mint leaves optional. I used parsley


Method:

1. Heat oil and fry onion, garlic, and serrano for 3 minutes. Season with salt and let cool.

2. In batches, place avocados, chicken broth, lemon/lime juice, water, onion/ garlic/ serrano chile mixture and ciltantro in a good processor and puree until very smooth. Season to taste.

3. Strain each batch into soup tureen. (No ingredients should be left in strainer). If there are still pieces of onion etc, put back into blender and puree. Once done, stir gently and refrigerate for at least 3 hours.

4. Sprinkle with chopped chives and serve with dollops of crème fraiche. Place mint leaves around bowl for decoration.

5. Serve with lots of love and cold white wine.


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