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CHILLED AVOCADO SOUP MEXIQUE BAY
from "Dairy Hollow House Soup & Bread Cookbook" by Crescent Dragonwagon

Essence of avocado, nothing to sully or distract; that's why water, not stock, is the liquid of choice here. Delicate but rich, this pale green summery soup is a fresh take on an old friend. Its taste is creamy and fresh, simple and uncomplicated. Better yet, it's made in a flash—handy, since it does not keep well.

Serves 4 to 6
 Dairy Hollow House Soup & Bread Cookbook
INGREDIENTS (CLICK TO BUY)

4 large or 6 to 7 small, ripe avocados, preferably Haas, peeled and pitted*
3 to 4 tablespoons lime or lemon juice
3 to 4 cloves garlic, peeled
1 tablespoon picante sauce or salsa
3 scallions, trimmed, coarsely chopped
2 tablespoons coarsely chopped fresh parsley
1/2 cup plain yogurt
1/4 cup crème fraiche
4 to 5 cups water, preferably spring water
Salt and freshly ground black pepper to taste
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1/2 red bell pepper, diced, for garnish

* FreshDirect Note: To protect them during shipping, our avocados are delivered firm. They'll ripen if you leave them on your countertop for a few days, but you may wish to plan ahead when making this recipe.

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PREPARATION

1. Put the avocados, 3 tablespoons of the lemon or lime juice, garlic, and 1 tablespoon or so of picante sauce in a food processor, and buzz until smooth. Add the scallions and parsley, and pulse-chop a few times. Add the yogurt, crème fraiche, and 3 cups of water. Buzz again until the parsley and scallions are chopped fine. If the texture seems too thick—more like a dip than a soup—continue to add water. Taste for salt and pepper (this takes quite a bit of salt). You may also need a little extra lemon or lime juice.
2. Transfer the soup from the food processor to a bowl. Chill for 1 hour or so. At the same time chill 6 to 8 soup cups.
3. Just before serving, taste again for salt, pepper, and lime or lemon juice, adding any that seem needed. Stir in the cucumber slices. Serve the soup (within a few hours of making it) in the chilled cups, garnished with the diced red pepper.
Variation Add to the soup a cup of fresh, ripe tomato, peeled, seeded, and chopped with the cucumber.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Hass Avocado - $2.49/ea Save! 2 for $4
 
 
  Limes - $0.59/ea
 
 
  Tostitos Chunky Salsa, Medium - $3.79/ea
 15.5oz
 
  Ocean Mist Farms Scallions - $1.49/ea
 approx. 5.5oz
 
  Italian Parsley - $1.29/ea
 approx. 4oz
 
  Stonyfield Organic Smooth and Creamy Lowfat Yogurt, Plain - $3.75/ea
 32oz
 
  Vermont Creamery Crème Fraîche - $4.99/ea
 8oz
 
  Green Cucumber - $0.99/ea
 approx. 7oz
 
  Red Bell Pepper, Large - $2.99/lb
 
 
You May Already Have
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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