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Chilled Avocado Soup

July 25, 2011

I spent a beautiful weekend in Duck Key with friends and this was one of the treats we had that I was not sure would work out that well.  If you see below, the avocados were not going to make it until I got home so I packed them up and brought them along.  What a great decision, literally made the soup in 10  minutes Friday afternoon when we arrived and this was our lunch on Saturday.  People were impressed but I did not tell them you can make this soup in your sleep.  Make sure it is chilled thoroughly and have some fun with a garnish.  I remembered to pack a can of  “Casera”, but a jar of salsa would be great too or some sour cream (if you want to calm it down) and some people added some tortilla chips too.  It was a weekend of “cold and chilled” foods which were greatly appreciated during this “hot” weekend and also easy to make and pack as well.

Chilled Avocado Soup

Ingredients

  • 2-3 T. Olive Oil
  • 1 Lg. Onion (diced)
  • 1 Serrano Chile (stemmed, seeded and diced)
  • 3 Garlic Cloves (minced)
  • Salt
  • 4 Ripe Avocados (halved, pitted, peeled and mashed)
  • 4 C. Chicken Stock
  • 1/4 C. Fresh Lemon Juice (or more to taste)
  • 1/4 C. Fresh Cilantro Leaves (chopped)
  • 1/4-1/2 C. Casera * (spicy)
  • 1-2 C. Water
  • Freshly Ground Pepper
  • 1/2  – 1 C. Casera (Salsa may be substituted and/or Sour Cream, Tortilla Chips) for optional garnishes

* Casera: Hot, spicy, chunky red Mexican salsa with tomatoes, chiles, onions, garlic and cilantro.

Preparation

  1. Heat 2 T. olive oil in a pan and saute the onion, chile and garlic; cook about 2 minutes until slightly soft
  2. Season with salt to taste; remove from heat and set aside
  3. In a large bowl mash the avocados; add the stock, lemon juice, cilantro, onion mixture, and 1 C. water (add the other cup of water as needed to taste); stir well
  4. Use an immersion blender and puree thoroughly (may use a blender and do in 2-3 batches); strain into a large bowl; add salt and pepper to taste and stir again; cover and refrigerate for about 3 hours
  5. Serve in chilled bowls and add garnishes as desired

(Serves 4-6)

Recipe from www.foodnetwork.com from Marcela Valladolid

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3 Comments leave one →
  1. July 25, 2011 18:16

    Looks wonderful. I know I say it every time, but I love these chilled soup recipes.

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