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Dinner Tonight: Chilled Avocado Soup
I don’t usually screw around with avocados. They don’t cook particularly well, smelling almost egg-like after a while. But I wanted to explore the world outside of guacamole for a change. A chilled avocado soup sounded perfect. No cooking at all, just some blending and chilling. I was going to be led by none other than James Beard (whose mug adorns those nifty book awards) and his James Beard's Theory & Practice of Good Cooking
Maybe I just didn’t know what I was getting myself into. All I could taste was the heavy cream, which wasn’t necessarily offensive, but obtrusive enough to cloud the fact that I was eating avocado. Besides their distinctive color, they seemed to simply disappear into the milk. After a few spoonfuls, I pushed my bowl to the side and sighed. Too bad. Anyone have a good avocado soup worth sharing?
Dinner Tonight: Chilled Avocado Soup
About This Recipe
Ingredients
- 1 avocado, peeled, and pit removed
- 1 1/2 cups chicken broth
- 1/2 teaspoon Tabasco
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tablespoon chopped fresh cilantro
Procedures
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1
Dump the avocado and chicken broth into a blender. Add the Tabasco, tarragon, and lemon juice and puree until smooth.
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2
Pour into a bowl, and place in the fridge until cool.
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3
When ready to serve, remove the bowl and add the heavy cream and sour cream. Mix until combined, pop back into the fridge for a minute or two. Then remove, top with a sprinkling of herbs, and serve.
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