How to Make Avocado Soup - A Cool Summer Hassle Free Supper by Cindy Epstein

Photography by Carl KravatsAvocado Soup with Smokey Chipotle Adobo Sauce
Created by Cindy Epstein

Here's soup #4 in the Cool Summer Soup Series!

This is a rich, smoky soup with a distinct Southwestern flavor. The cool creaminess of the avocados is a nice balance for the spicy smokiness of the chipotle in adobo sauce.

This soup is hearty enough to serve as a main course with warm corn tortillas or crispy tortilla chips and salsa, but is also a good first course.

Serve it at your next barbecue with a grilled marinated steak and roasted corn on the cob for a hassle-free summer supper.

Yield: Approximately 7 – 8 cups, depending on the size of the avocados for 8 full servings or 12 first course.

What you need:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 1 clove garlic

• ½ chipotle pepper in adobo sauce (available in the Hispanic section of most supermarkets)

• 4 ½ cups chicken stock

• ½ teaspoon salt (optional, depending on saltiness of chicken stock)

• 4 ripe avocados, peeled and cut into chunks

• 2 ¼ cups yogurt or sour cream depending on the richness you want (You can use either of the above items individually or combined to total 2 ¼ cups, e.g. 1 ¼ cup low-fat yogurt and 1 cup sour cream; 2 ¼ cups fat-free yogurt for a lighter soup, etc. Reserve ¼ cup for garnish.)

• ¼ cup fresh lime juice

• 1 cup cilantro leaves (reserve 6 – 8 leaves for garnish)

• 1 tomato diced for garnish

• 1-2 scallions sliced for garnish

Method:

1. Sauté onions in olive oil until onions are soft and clear, but not browned.
2. Add garlic and chipotle in adobo and stir, do not let garlic brown.
3. Add chicken stock and avocadoes and bring to a low simmer for 10 minutes to let flavors meld.
4. Cool chicken stock mixture to a temperature you can safely use in blender. Blend avocado mixture with yogurt, lime juice, and cilantro and transfer to a large bowl. Note: Hot liquids in a blender will expand and send up a lot of steam, so use caution when blending a hot mixture.
5. Refrigerate for at least 3 hours or until well chilled.
6. To serve pour into bowls and garnish with a dollop of yogurt or sour cream, cilantro leaves, and tomatoes.

Serving Suggestion: Serve with crispy tortilla chips or warmed corn tortillas and lime wedges.

For a text-only, printer-friendly version of the recipe, click here.

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Comments

[bunkycooks]

Wow! This sounds delightful and perfect for Summer! I love the combination of flavors.

[Mac]

Gwen, it's always so nice to have you stop by. I'm like you I adore these combination of flavors. It's great with grilled corn on the cob as a side dish....great summer meal. Enjoy!

[Kim at Rustic Garden Bistro]

Oh Mac, this looks divine. I LOVE the combination of avocado and citrus, so definitely will be book-marking this one for me and Mr. RGBistro!

[K]