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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.