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. How could this fail?
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
- 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
Dump the avocado and chicken broth into a blender. Add the Tabasco, tarragon, and lemon juice and puree until smooth.
Pour into a bowl, and place in the fridge until cool.
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.