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
Small dollop or swirl of heavy cream
Red, yellow, and blue corn tortilla strips, fried until crisp
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.