Sopa Fría de Aguacate (Chilled Avocado Soup)

Name: Sopa Fría de Aguacate (Chilled Avocado Soup)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 4 serrano chiles, 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; 1 ⁄ 3 cup fresh lime juice; Kosher salt and freshly ground black pepper, to taste; 2 plum tomatoes, cored, seeded, and finely chopped

Serves
serves 6-8

JAMES OSELAND

Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country.

Ingredients

4 serrano chiles, 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
¹⁄₃ cup fresh lime juice
Kosher salt and freshly ground black pepper, to taste
2 plum tomatoes, cored, seeded, and finely chopped

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Instructions

Step 1

Combine half the serrano chiles, the avocados, and half the onion in a food processor, and process until a smooth paste forms. Add stock, cream, and lime juice, and puree until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours.

Step 2

To serve, divide soup among serving bowls and top with a spoonful each of remaining chiles and onion, along with the tomatoes.

Combine half the serrano chiles, the avocados, and half the onion in a food processor, and process until a smooth paste forms. Add stock, cream, and lime juice, and puree until very smooth. Pour through a fine strainer into a bowl or pitcher, 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 chiles and onion, along with the tomatoes.