Chilled Cream of Avocado Soup

Rich and lush, with an underlying zing, this colorful soup suggests guacamole you’re actually allowed to eat with a spoon. Look for it on the menu at San Antonio’s Paloma Blanca. Yield: 8
1/2 c. (16-18 appetizer servings or 8-12 full-size servings)

1 1/2 T. chicken base
1 quart cold water
8 oz. heavy cream
1/4 c. freshly squeezed lime-juice
4 plump, ripe avocados
1/2 bunch cilantro
2 large jalapeños, stemmed and seeded
Salt to taste

Garnishes:
Small dollop or swirl of heavy cream
Red, yellow, and blue corn tortilla strips, fried until crisp
Avocado cubes
Watermelon cubes (in summer)

Combine chicken base and water, stirring well; strain. In a blender, combine HALF of strained liquid with HALF of the next 5 ingredients, and blend until smooth. Pour into a large container, and set aside. Repeat with other half of strained liquid and other half of same 5 ingredients, and stir into first mixture. Add salt, if desired, stirring well, and pour into chilled bowls. Add garnishes and desired.

From the December 2002 issue.

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