avocado soup 1

Chilled Avocado Soup

Of Aztec origin, avocados were originally valued for their high fat and vitamin content. The word guacamole comes from the Nahuatl word ahuaca-mulli – a combination of ahuacatl (avocado) and mulli (sauce). It was referred to as the “poor man’s butter” by the Spanish conquistadors. Native to Africa, watermelon with brought to Mexico on African slave ships.

For the soup:
2 large ripe avocados, pitted, peeled, and roughly chopped
½ English cucumber, peeled and coarsely chopped
2 serrano chiles, stemmed and seeded
6 cups chicken or vegetable stock
½ cup Mexican crema or plain Greek yogurt
1 cup fresh lime juice
2 tablespoons fresh mint
¼ cup cilantro
salt and pepper, to taste

For the garnish:
1 cup watermelon, seeded and cut into small cubes
chipotle avocado oil or olive oil for drizzling
flaky sea salt, Maldon is a great option

Combine 2 avocados, the cucumber and the serrano chilies in a blender and process until smooth.

Working in batches, add the stock, crema, lime juice and the fresh herbs to the avocado and cucumber mixture and purée until very smooth. Season to taste with salt and pepper. Pour through a strainer into a bowl. Taste, adjust seasoning, cover and refrigerate until chilled, at least 2 hours.

Divide the chilled soup among serving bowls and top with a few cubes of watermelon, drizzle with oil and top with a pinch of flaky sea salt.

Serves 6 to 8

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