Love Avocados? Want Something Other Than Guacamole? Make Avocado Soup!

By Olga of Mango & Tomato • June 13, 2012 • 3 Comments

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Love Avocados? Want Something Other Than Guacamole? Make Avocado Soup! — 1 of 3 Photo by Olga of Mango & Tomato

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Author Notes: I did not eat my first avocado at least until I was thirteen years old. I doubt avocados were available in Moscow (Russia) where I grew up, so it wasn't until my family immigrated to Seattle, WA that I had my first taste of the green creamy smooth and buttery fruit.

I was hooked!

I can eat avocados simply seasoned with salt and lime juice, as a dip {guacamole}, sliced on sandwiches, or added to salads.

This avocado soup recipe can be eaten cold or hot and is inspired by a version Patricia Jinich demonstrated at one of the food conferences I attended. {Note: the last 5 ingredients are toppings for the soup: use as much or as little of each as you desire.} - Olga of Mango & Tomato

Makes 6 cups

2 teaspoons olive oil
2 teaspoons butter
1/2 onion, thinly sliced
1/2 jalapeno, seeded, thinly sliced
1/4 cup chopped cilantro
4 cups chicken broth, simmering
2 avocados, "meat" part only (obviously you don't want the skin or the pit)
1/2 lime, juiced
salt & pepper to taste
Tostitos Artisan Recipe Fire Roasted Chipotle Chips
fresh cilantro
crumbled feta
lime wedges
fesh corn, removed from the cob and sauteed in olive oil until caramelized

Heat oil and butter in a skillet. Add onions and jalapenos and saute until tender.
Add cilantro and cook just until it wilts.
In a blender, puree chicken stock with the onion/jalapeno/cilantro mixture, avocados, and lime juice. Season with salt and pepper.
Pour the soup into bowls and garnish with cilantro, feta, corn and chips. Add a bit of fresh lime juice for flavor.
You can serve the soup right away, or chill it and then add the toppings.