in Latin America, Soup Recipes

Cold Mexican avocado cream soup

updated

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Ingredients for 2 servings:

  • 2 avocados
  • 1 pepper, green, pitted
  • 1 tbsp lime juice
  • 1 liter chicken stock
  • 2 tbsp coriander leaves
  • e.g. salt and pepper
  • 60 ml crème fraîche
  • some coriander

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 20 minutes

Watercress

Peel, pit, and slice the avocados. Bring the chicken stock to a boil. Add the avocado, lime juice, cilantro, and chili peppers and blend until smooth. Season the soup with salt and pepper, cover, and refrigerate. Stir in the crème fraîche before serving. Serve the soup in iced mugs and garnish with cilantro.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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