avocado soup
sopa de aguacate
This elegant, velvety soup is served chilled.
4 ripe avocadoes, coarsely chopped
1 small bunch fresh coriander, coarsely chopped
2 whole garlic cloves, peeled
2 tablespoons fresh lime juice
1 ½ cups vegetable broth
Sea salt and freshly ground black pepper to taste
1/4 cup grape tomatoes, sliced (optional garnish)
3-4 scallions, sliced thin (include some green)
2 red chillies, deseeded and finely chopped
2 tablespoons olive oil
Chipotle chilli powder to taste
Place the chopped coriander, garlic cloves, lime juice, vegetable broth and salt and pepper in a food processor. Process until the mixture has the consistency of buttermilk, adding more of both if needed. Transfer soup to a serving bowl or soup tureen, cover and chill for at least 2 hours, but no more than 6 hours.
To serve, divide soup between four bowls. Drizzle each with a bit of olive oil and garnish with scallions, chilies, grape tomatoes, avocado chunks and a light dusting of chipotle powder. Sprinkle more coriander leaves, over each serving, if desired. Serve with crispy tortilla chips and a wedge of lime on
the side.
Serves 4
