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Avocado Soup |
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Serves: 4
Print this Recipe
(Crema de Aguacate)
Category: Cold Soups
Cold avocado soup is among the more sophisticated soups of Mexico, which I discovered in the capital city. Elegant restaurants in Mexico City often serve it from a glass bowl nestled in an ice-filled heavy silver goblet. It's refreshing and delicious, however you present it.
2 large ripe avocados (Hass variety preferred), peeled and mashed
1 serrano chile, chopped with seeds
2 (14 1/2-ounce) cans fat-free reduced-sodium chicken broth
1/4 cup fresh lime juice
1/4 teaspoon salt, or to taste
1/4 cup Mexican crema or sour cream
2 tablespoons chopped fresh flat-leaf parsley
Dry sherry
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In a blender or food processor, purée all the ingredients except the sherry until smooth. Refrigerate the soup (at least 3 hours) until shortly before serving. Divide the soup among 4 cold soup bowls. Pass a small pitcher of sherry at the table for each person to add about 1 teaspoon to the soup, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Avocado Soup is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!
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