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.

 

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

 

  1. Combine 2 avocados, the cucumber, the serrano chilies and 1 cup chicken stock in a blender and process until smooth.
  2. Separate mixture in half and set one half aside.
  3. 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.
  4. Season to taste with salt and white pepper. Taste, adjust seasoning, cover and refrigerate until chilled, at least 2 hours.
  5. 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.