sopa de aguacate (avocado soup)
This elegant, velvety soup is served chilled.
Serves 4
- 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
- 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 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 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.
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