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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
    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.

    Print recipe
    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.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Hass Avocado, Medium - $2.49/ea Save! 2 for $4.00
     Farm Fresh, Med
     
      Limes - $0.99/ea
     Farm Fresh
     
      Tostitos Chunky Salsa - Medium - $3.29/ea
     15.5oz jar
     
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Axelrod Low Fat Plain Yogurt - $2.79/ea
     32oz
     
      Vermont Butter & Cheese Creamery Crème Fraîche - $4.99/ea
     8oz
     
      Green Cucumber, Medium - $1.49/ea
     Farm Fresh, Med
     
      Red Greenhouse Bell Pepper - $2.49/lb
     Farm Fresh, Med
     
    You May Already Have
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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