Cold Avocado Soup
This makes a wonderful summer lunch served with a fresh fruit salad.
INGREDIENTS | SERVES 8
- 1 medium-sized yellow onion
- 3 garlic cloves
- 1 medium-sized green tomato
- 2 ripe avocados
- 2 fresh habanero chilies (¼ cup canned jalapeños can be substituted)
- ½ cup fresh cilantro leaves
- 4 cups Chicken Stock
- 1 teaspoon salt
- ½ teaspoon ground red pepper
- 1 cup sour cream
- ¼ cup lime juice
Remove the skin from the onion and chop into ¼-inch pieces. Remove the skin from the garlic and mince. Remove the skin from the tomato and mash with a potato masher. Peel and pit the avocados, then cut into 2-inch pieces. Remove the stems and seeds from the chilies and chop into ¼-inch pieces.
Combine all the ingredients except the sour cream and lime juice in a food processor or blender. You may need to do it in 2 or 3 batches. Blend on medium setting for 3 minutes or until the ingredients are well melded. Strain and discard any chunks.
Refrigerate for 3 hours. Remove any fat that has congealed on the top of the soup. Stir and refrigerate for an additional hour.
Top with a dollop of sour cream and a sprinkle of lime juice before serving.
What's an Avocado?
An avocado actually is a fruit that comes in several different varieties. It is fairly high in calories (about 300 for an average avocado). Although many people think otherwise, avocados contain only monounsaturated fat, which may help reduce bad cholesterol. When choosing a ripe avocado, the flesh should give slightly to your touch.
