Chilled Avocado Soup

Chilled Avocado and Cucumber Soup with Lime Crema

Makes about 8 cups



1 tablespoon olive oil

1 cup coarsely chopped white onion

1 clove garlic, chopped

1 hot house cucumber, peeled and coarsely chopped (about 3 cups)

2 poblano chiles, roasted, peeled, seeded, and diced

4 cups chicken stock

1 serrano chile, finely chopped

2 tablespoons fresh lime juice

2 tablespoons finely chopped cilantro

2 avocados

¼ cup plain Greek yogurt

Lime Crema:

1/3 cup plain Greek yogurt

1 teaspoon lime zest

1 tablespoon fresh lime juice


Soup: In a large saucepan, heat olive oil over medium heat; add onions, then garlic, and sauté until softened, about 4 to 5 minutes. Add cucumber and cook 5 minutes more. Add poblano chiles and stock. Bring to a boil, lower heat, and simmer until cucumbers are tender, about 10 minutes. Add serrano, lime juice, and cilantro and allow to cool. Pit the avocados and scoop the flesh into a blender or food processor. Add the cooled soup and purée until smooth. Transfer to a bowl and stir in the yogurt. Add salt and pepper to taste. Refrigerate.

Crema: In a small bowl, whisk together the yogurt, lime zest and lime juice.

To serve, spoon the soup into bowls or “shooter” glasses and top with a dollop of the crema. Serve either cold or at room temperature.


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