Chilled Avocado Soup



Makes 8-10 (1/2-cup) servings
Recipe by: Chef Roberto Santibañez



2 large Hass avocados from Mexico, pitted and peeled
1 cucumber, peeled, seeded and sliced
1 scallion, white part only
1 small jalapeño pepper, stemmed and halved lengthwise
1 quart chicken stock
2 cups water
1/3 cup fresh lime juice
28 mint leaves
1 cup firmly packed cilantro leaves
1 cucumber, peeled, seeded and cut into 1/4-inch dice
1 scallion, green part only, thinly sliced



In a blender, purée avocados, sliced cucumbers, white parts of scallions, jalapeños, stock and water until the mixture is an even consistency. Season with salt.  Add lime juice, mint and cilantro and continue to blend until soup is smooth and speckled with green herbs. Chill for at least 2 hours before serving. Serve soup in chilled bowls and garnish with diced cucumber and sliced scallion greens.



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