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Chilled Avocado Soup

This Chilled Avocado Soup is a refreshing and vibrant starter, perfect for warm weather. It combines creamy avocado with savory chicken broth, zesty lemon, fresh cilantro, and a hint of spice from serrano chile. The ingredients are sautéed, blended to a silky smooth consistency, and then thoroughly chilled. Garnished with a drizzle of Mexican sour cream, it's an elegant and easy dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 1382.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons olive oil
  • 1 cup diced white onion
  • 1 serrano chile stemmed, seeded, and diced
  • 3 garlic cloves minced
  • Salt for seasoning, plus 1 teaspoon
  • 4 firm ripe avocados halved, pitted, peeled and mashed
  • 4 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cups water
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup Mexican sour cream or creme fraiche whisked to soften*
  • Crostini or croutons for serving, optional

Equipment

  • 1 Medium Skillet For sautéing aromatics
  • 1 Blender For pureeing the soup to a smooth consistency
  • 1 Large Mixing Bowl For combining ingredients and chilling the soup
  • 1 Fine Mesh Strainer Optional, for an ultra-smooth soup texture
  • 6 Individual Serving Bowls For presentation

Method
 

  1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
  2. Season with salt, to taste. Remove from the heat and set aside to cool.
  3. Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
  4. Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

Notes

1. Ensure avocados are firm but ripe; overly soft ones can make the soup too dense, while under-ripe ones won't blend smoothly. 2. Thorough chilling is paramount for this soup. It allows the flavors to meld beautifully and achieves the desired refreshing consistency. Do not rush this step. 3. To prevent oxidation and browning, ensure adequate lemon juice is used, and press plastic wrap directly onto the surface of the soup before chilling. 4. Adjust the serrano chile to your preferred spice level; remove all seeds for milder heat. 5. Garnish can elevate the dish; consider a sprinkle of smoked paprika, finely diced red onion, or even a few cooked shrimp for a heartier option.