Chilled Avocado Soup (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
3 tablespoons olive oil |
1 cup diced white onion |
1 serrano chile, stemmed, seeded, and diced |
3 garlic cloves, minced |
salt, for seasoning, plus 1 teaspoon |
4 firm ripe avocados, halved, pitted, peeled and mashed |
4 cups chicken broth |
1/4 cup fresh lemon juice |
1/4 cup chopped fresh cilantro leaves |
2 cups water |
1 teaspoon freshly ground black pepper |
1/2 cup mexican sour cream or creme fraiche, whisked to soften |
crostini or croutons, for serving, optional |
*mexican sour crema is called cream or crema acida and can be found in latin markets |
Directions:
1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
2. Season with salt, to taste. Remove from the heat and set aside to cool.
3. Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
4. Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.
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