Recipes

Sopa Fría de Aguacate (Chilled Avocado Soup)

  • Serves

    serves 6-8

JAMES OSELAND

Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country.

Ingredients

  • 4 serrano chiles, stemmed, seeded, and finely chopped
  • 2 large ripe avocados, pitted, peeled, and roughly chopped
  • 1 medium white onion, finely chopped
  • 6 cups chicken stock
  • 1 cup heavy cream
  • 13 cup fresh lime juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 plum tomatoes, cored, seeded, and finely chopped

Instructions

Step 1

Combine half the serrano chiles, the avocados, and half the onion in a food processor, and process until a smooth paste forms. Add stock, cream, and lime juice, and puree until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours.

Step 2

To serve, divide soup among serving bowls and top with a spoonful each of remaining chiles and onion, along with the tomatoes.

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