Back To Welcome
Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

James's Chilled Avocado Chili Cilantro Soup

2 tbl olive oil
1 sm yellow or white onion minced
3 x serrano chiles minced
2 x garlic cloves minced
3 x ripe avocados
3 1/2 cup chicken stock
2 tbl fresh lime juice
3 tbl minced cilantro leaves
    Kosher salt to taste
    Black pepper in a mill

 Method :
Heat the olive oil in a small skillet over medium heat, add the onions, and saute them until they are limp and fragrant, about 10 minutes. Add the serranos, saute 5 minutes, then add the garlic and saute 2 minutes more. Remove from the heat and let cool slightly.
Cut the avocados in half and remove the pits. Scoop out the flesh and place it in a blender or food processor. Add hail of the stock and the onion mixture, and puree. Transfer to a large container, stir in the remaining stock, and refrigerate until the soup is well chilled, at least 3 hours.
To serve, stir in the lime juice and half of the cilantro, season with salt and pepper, and ladle into chilled soup bowls. Sprinkle the remaining cilantro over each portion and serve immediately.
This recipe yields 4 to 6 servings.