Sopa Fría de Aguacate (Chilled Avocado Soup)

By winefoot

Ingredients

• 4 serrano chiles, stemmed, seeded, and finely chopped
• 2 large ripe avocados, pitted, peeled, and roughly chopped
• 1 medium white onion, finely chopped
• 6 cups chicken stock
• 1 cup heavy cream
• 1/3 cup fresh lime juice
• Kosher salt and freshly ground black pepper, to taste
• 2 plum tomatoes, cored, seeded, and finely chopped

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article

1. Combine half the serrano chiles, the avocados, and half the onion in a food processor, and process until a smooth paste forms. Add stock, cream, and lime juice, and purée until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours.

Too much for a 11 cup cuisinart food processor, but the first step is too thick for the vitamin. So, started in the Cuisinart and finished in the Vitamix. Lots of dirty dishes, but again, very tasty.