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.
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
2/3 cup fresh lime juice
2 tablespoons fresh mint
¼ cup cilantro
salt and white pepper, to taste
For the garnish:
1 ripe avocado, peeled and cut into small cubes
1 cup watermelon, seeded and cut into small cubes
AVOCARE Extra Virgin Chipotle Avocado Oil for drizzling
flaky sea salt, Maldon is a great option
- Combine 2 avocados, the cucumber, the serrano chilies and 1 cup chicken stock in a blender and process until smooth.
- Separate mixture in half and set one half aside.
- Add 2 ½ cups of stock, ½ crema or yogurt, ½ of lime juice and ½ of fresh herbs and purée until very smooth. Repeat with other half of mixture.
- Season to taste with salt and white pepper. 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 each of avocado and watermelon, drizzle with AVOCARE Extra Virgin Chipotle Avocado Oil and top with a pinch of flaky sea salt.
Serves 6 to 8
This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.