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.
Ingredients
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1
Ripe Avocado, pitted and scooped.
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4-5 cups
Chicken or Vegetable Stock (cold or room temperature)
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2 tablespoons
Silken Tofu
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3-4
Limes, juiced
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Malden (or Kosher) salt, to taste)
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Toasted, spiced breadcrumbs, for serving
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1
ear, cooked corn, off the cob (optional, for serving.)
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Dash
Cholula Green Pepper hot sauce, if you like it hot.
Directions
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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.
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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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