Sopa Fría de Aguacate – Chilled Avocado Soup


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Originally from the tropical coastal state of Tabasco, Mexico, where a chilled dish is always welcome, this soup is a perfect first course for a light summer meal, such as grilled chicken or fish. Brightened with chillies and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
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Mexican Chilled Avocado Soup

Sopa Fría de Aguacate - Mexican Chilled Avocado Soup

Course: Soups & Chowders
Cuisine: Mexican
Author: The Cook
0 from 0 votes
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Ingredients

  • 4 serrano chillies, stemmed, seeded, and finely chopped
  • 2 large ripe avocados, pitted, peeled, and roughly chopped
  • 1 medium white onion, finely chopped
  • 6 cups chicken stock
  • 1 cup heavy cream
  • cup fresh lime juice
  • salt and freshly ground black pepper, to taste
  • 2 plum tomatoes, cored, seeded, and finely chopped

Recipe Instructions

  • Combine half the serrano chillies, the avocados, and half the onion in a food processor, and process until a smooth paste forms.
  • Add stock, cream, and lime juice, and purée until very smooth.
  • Pour through a fine strainer into a bowl or serving jug, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours.
  • To serve, divide soup among serving bowls and top with a spoonful each of remaining chillies and onion, along with the tomatoes.


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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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