Avocado SoupBy Toni Fiore • May 16th, 2006 • Category: Soups and Stews Print
Toni’s Summer Avocado Soup
Avocados get the most response on my blog. Thanks to all of you who write in with your tips and ideas. I recently had a question about using avocados in soup. Of course you can always top a fresh tomato soup with avocado, but how about a soup made from avocado? Here’s a great simple summer recipe for avocado soup.
2-3 perfectly ripe avocados seeded and cut into cubes
2 garlic cloves, crushed in a pinch of kosher salt
1 T. fresh lime juice
3 1/2 c. vegetarian stock (homemade or store bought*)
1/8 t. ground cumin
3 T. plain vegan or dairy yogurt (optional)
Salt and pepper, to taste
1 t. hot red pepper paste (optional)
2 T. chopped cilantro (optional)
1 fresh tomato, chopped and seeded
1 scallion, green parts only cut into long thin strips
Place the avocado, garlic, half of the stock, lime juice, yogurt, and pepper paste (if using) into a blender and blend until smooth. Add the remaining stock and blend again for about a minute. Add salt and pepper to taste, then chill soup for an hour before serving. Garnish individual servings with chopped cilantro, tomato, and scallions.
This “soup” also becomes a great dressing for fresh summer vegetables, and please feel free to share your own ideas with me.
*If you are using store bought vegetable stock dilute it a bit. Store bought stock is easy and often quite flavorful, but it’s usually very concentrated and with a high sodium content. This holds true for broth made from bouillion as well.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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