Favourite Avocado Soup
Submitted by LaJuan
Chilled avocado soup blends ripe avocados with a lime-and-serrano-spiked stock into a silky, no-cream base, topped with cilantro cream and crisp julienned radishes. A cool, elegant Mexican-inspired starter.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
3 hrsCool, silky, and a vivid green, this chilled avocado soup is summer elegance in a bowl. The avocados themselves provide all the creaminess, so the base stays luxurious without a drop of cream.
Building a quick aromatic stock first gives the soup depth. Onion, garlic, ginger, and serrano chiles simmer in the broth, then everything blends with the avocado and a generous squeeze of lime until smooth and pourable. The lime does double duty, brightening the flavor and keeping the avocado from browning.
Then the soup chills, ideally for a few hours, so it’s served properly cold.
The garnishes make it special: a tangy cilantro cream swirled on top, and crisp matchsticks of radish dressed in walnut oil and lime, adding crunch and a peppery bite against the smooth, mellow soup.
Chef Tips
- Use perfectly ripe avocados. Under-ripe ones won’t blend smooth and lack the buttery richness.
- Chill the soup well and serve it in chilled bowls to keep it cold.
- Taste and adjust lime and salt after chilling, since cold dulls flavors and it often needs more.
- Press plastic wrap onto the surface while it chills to slow any browning.
Variations
- Use vegetable stock to make it vegetarian.
- Dial the serrano up or down for your heat preference.
- Garnish with diced tomato, crumbled cotija, or crisp tortilla strips.
Ingredients
Directions
Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion.
Sauté for 5 minutes and add garlic, ginger and 2 of the peppers. Sauté for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat.
While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them.
Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container.
Add hot stock and vegetables until container is about ¾ full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours.
To make the cilantro cream:
Stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it.
Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of ½ lime and salt to taste. Chill until you are ready to use them.
Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls.
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