|
 Recipe:
Avocado SoupChilled soups are
wonderful in the summertime, and they tend to be incredibly easy to prepare.
This creamy avocado soup is no exception.
| Yield |
4 servings |
| Time |
15 minutes |
| Tools |
- knife
- blender (able to crush ice)
- spoon
- large frying pan
- paper towels
- 4 bowls
- ladle
|
| Ingredients |
- 3 limes
- 3 c water with ice
- 3 avocados, halved and pitted
- 1 glove garlic, minced
- ½ small jalapeño pepper with seeds, chopped
- 1 t coarse salt
- 2½ T olive oil
- 1 large flour tortilla, cut into strips (optional)
- sour cream (garnish)
- fresh cilantro or parsley, chopped (garnish)
|
| Directions |
Cut half of one lime into wedges and set aside. Squeeze the other 2½
limes into blender and add ice water, avocado (use a spoon to scoop out the
flesh), garlic, jalapeño, and salt. Blend until smooth and place in
refrigerator while you prepare tortilla. Heat oil in pan over medium heat. Fry tortilla strips about
2 minutes, until crunchy. Place on paper towels to drain and sprinkle with
salt.
Ladle soup into bowls, place a spoonful of sour cream in the center of
each, followed by tortilla strips and cilantro. Serve immediately, with lime
wedges on the side. |
| Notes |
 Adapted
from Peter Berley and Melissa Clark's Fresh Food Fast: Delicious, seasonal vegetarian meals
in under an hour, in which it's called "Chilled Avocado Soup with
Lime and Jalapeño."
Buy it:
Amazon.com |
Amazon.co.uk |
| |
Key to abbreviations and
conversions |
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Laura K. Lawless
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