Chilled Avocado Soup with Smoked Paprika/Chipotle Breadcrumbs

By Jane G.
August 19, 2014
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Author Notes: Here's a cold, refreshing, but delicate and elegant soup. It's as creamy as Vichyssoise without the cream or potatoes. Silken tofu substitutes for heavy cream.

For serving, garnish with spicy breadcrumbs: Make your own breadcrumbs by leaving out your leftover sliced baguette and pulse it in the food processor or Vitamix. To make spiced breadcrumbs, toss with a mixture of smoked paprika, ground chipotle chili and some salt. Whisk together, spread crumbs on a baking sheet and spray them with olive oil. Bake in a 350º F. oven, turning the crumbs a couple of times, until toasted. Cool.

If you're staying away from breadcrumbs, or want a different garnish, sprinkle some cooked, off-the-cob corn and chopped cilantro.

Jane G.

Makes: 1 1/2 qts.

  • 1 Ripe Avocado, pitted and scooped.
  • 4-5 cups Chicken or Vegetable Stock (cold or room temperature)
  • 2 tablespoons Silken Tofu
  • 3-4 Limes, juiced
  • Malden (or Kosher) salt, to taste)
  • Toasted, spiced breadcrumbs, for serving
  • 1 ear, cooked corn, off the cob (optional, for serving.)
  • dashes Cholula Green Pepper hot sauce, if you like it hot.
  1. Place all ingredients, except salt and garnish in the container of a Vitamix (or blender) and process, pulsing, until smooth. Add salt; and if necessary, additional lime juice, to taste. If too thick, add more stock until desired consistency is reached. Taste, and adjust seasonings. Chill thoroughly.
  2. Serving option: Garnish with spicy breadcrumbs. Serving option: Garnish with corn and cilantro. Serving option: Garnish with both! Hot sauce is personal.

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