Chilled soups are wonderful in the summertime, and they tend to be incredibly easy to prepare. This creamy avocado soup is no exception.
|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.
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."
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