Felipe Rojas Lombardi’s Avocado Soup
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Felipe Rojas Lombardi’s Avocado Soup
Yield: 6 servings
-
3
firm, ripe unblemished avocados, about 1 ¾ lb.
- 2
- 4
- ½
-
2
tsp. finely chopped jalapeno peppers, preferably fresh
- 2
- ¾
-
1
tbsp. finely chopped fresh tarragon or half the amount dried
- ½
- ⅛
- 2
- 6
-
salt to taste, if desired
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freshly ground pepper, preferably white, to taste
-
1
shiny, unblemished red pepper, cored, deveined, seeds removed
-
¼
c. coarsely chopped fresh basil
- 2
- 1
Peel the avocados and cut them in half. Remove and discard the pits. Drop the halves into a basin of cold water with one teaspoon of the lemon juice added. Heat the butter in a large saucepan or small kettle. Add the garlic, jalapeno peppers, onions and celery and cook, stirring often, until the mixture is wilted. Add the tarragon, cumin and mace and cook, stirring, about two minutes. Sprinkle with the flour and stir to blend well. Add the broth or water, salt and pepper and bring to the boil. Let simmer about 10 minutes. Remove from the heat and let cool. Select one avocado half and cut it into small cubes to be used as a garnish. Set aside. Drain and cut the remaining avocado into large chunks. Add this to the cooled soup. Put the mixture with the avocado chunks into the container of a food processor or electric blender and blend thoroughly. Add the remaining lemon juice, pepper and salt. Return the soup to the kettle. Cut the red pepper into small dice. There should be about one cup. Bring the soup to the simmer. Ladle it into six or more soup bowls and serve sprinkled with the avocado cubes, red pepper dice, basil, dill and mint. If desired, this soup may be cooled and chilled well before serving.
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