Cream of Avocado Soup

Makes 4 to 6 servings

This easy soup manages to preserve the elusive flavor of the avocado. Use only very ripe avocados for this soup. If you buy avocados that aren’t ripe yet, you can speed the ripening process by placing them in a paper bag with an apple and folding the top of the bag closed. The apple will give off ethylene gas, which accelerates ripening.

Ingredients

  • 2 large ripe avocados
  • 4 to 5 cups Vegetable Stock or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • Juice of 1 lime
  • 1 cup plain yogurt or heavy cream
  • Salt to taste
  • Freshly ground white pepper to taste
  • 2 ripe plum tomatoes, peeled, seeded, and diced (optional)
  • 2 corn tortillas, cut into strips and fried (optional)

Directions

  1. Cut each avocado in half from top to bottom, following the contour of the pit in the center. Remove the pit and scoop out the avocado flesh.
  2. Purée the flesh in a food processor or blender with 4 cups of the broth, the chili powder, coriander, and lime juice until very smooth. If the soup is too thick, add more broth to correct the consistency. Transfer to a bowl, cover, and chill thoroughly.
  3. Just before serving, blend in the yogurt. Adjust the seasoning to taste with salt and white pepper. Serve in chilled bowls, garnished with the tomato and tortilla strips (if using).

Note: You can garnish this soup with the tomato and tortilla strips called for in the recipe, or for a more elegant (albeit expensive) touch, try the crabmeat, corn, and pepper garnish pictured at left. You will need about 4 oz picked over crabmeat, 1/2 cup cooked corn kernels, 1/3 cup finely diced red pepper, 2 teaspoons fresh lime juice, and salt and pepper as needed. Combine the ingredients and toss to coat evenly with the lime juice. Add about 2 tablespoons of the garnish to each serving.

CIA FOODIES

Chilled Cream of Avocado Soup

Cream of Avocado Soup
Makes 4 to 6 servings This easy soup manages to preserve the elusive flavor of the avocado. Use only very ripe avocados for this soup. If you buy avocados that aren’t ripe yet, you can speed the ripening process by placing them in a paper bag with an apple and folding the top of the bag closed. The apple will give off ethylene gas, which accelerates ripening.
Note: You can garnish this soup with the tomato and tortilla strips called for in the recipe, or for a more elegant (albeit expensive) touch, try the crabmeat, corn, and pepper garnish pictured at left. You will need about 4 oz picked over crabmeat, 1/2 cup cooked corn kernels, 1/3 cup finely diced red pepper, 2 teaspoons fresh lime juice, and salt and pepper as needed. Combine the ingredients and toss to coat evenly with the lime juice. Add about 2 tablespoons of the garnish to each serving.

Ingredients

  • 2 large ripe avocados
  • 4 to 5 cups Vegetable Stock or water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • Juice of 1 lime
  • 1 cup plain yogurt or heavy cream
  • Salt to taste
  • Freshly ground white pepper to taste
  • 2 ripe plum tomatoes, peeled, seeded, and diced (optional)
  • 2 corn tortillas, cut into strips and fried (optional)

Directions

  1. Cut each avocado in half from top to bottom, following the contour of the pit in the center. Remove the pit and scoop out the avocado flesh.
  2. Purée the flesh in a food processor or blender with 4 cups of the broth, the chili powder, coriander, and lime juice until very smooth. If the soup is too thick, add more broth to correct the consistency. Transfer to a bowl, cover, and chill thoroughly.
  3. Just before serving, blend in the yogurt. Adjust the seasoning to taste with salt and white pepper. Serve in chilled bowls, garnished with the tomato and tortilla strips (if using).

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