Recipe courtesy of Chef Bren Ankrum – Culinary Editor
Avocados are relatively inexpensive at this point in the season here in Florida and as such we try to make use of this delicious fruit in as many ways as possible. Given the very warm weather and a propensity toward chilled dishes during the summer, as appetizers and main courses, a chilled avocado soup fills the bill. I believe for those of us that are avocado lovers, that this recipe is a must have in our culinary arsenal.
From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods that taken individually are superior to any “processed” product. We present recipes in the same mind set for many reasons. One, the recipe is considered to be delicious. Two, it is meant for an occasional meal and not something you would eat every day or a lot of at any one sitting. Three, it is made with whole, fresh ingredients. So the point is, if you what a great entrée/snack/breakfast/desert and feel like being a little adventuresome, make it yourself, indulge and be proud of it!
PS – Any of our recipes may be altered by substituting or removing ingredients for dietary or preference reasons. If you have an aversion or need to reduce salt intake, for example reduce it or leave it out. Recipes are guidelines not written in stone. If you don’t like beets for example, substitute another root crop that you do like.
Our goal is to explore the world of whole foods and their delicious combinations and encourage everyone to join their own exploration while avoiding the health risks which may be associated with faux foods, artificial ingredients, and chemically altered food sources.
We hope cooking will become a fun and rewarding pass time for you and yours!
Equipment/ utensils required:
Chef’s knife, cutting board, mixing bowl, spatula, whip, sauté pan, food processor
1 cup sweet onions chopped
1 or two jalapeno or Serrano chile peppers chopped
4 garlic cloves chopped
4 cups unsalted chicken broth
¼ cup fresh lemon juice
¼ cup cilantro
1 cup water
Salt and black pepper to taste
1. Place the onions, garlic and peppers into a dry cast iron or non stick sauté pan and heat at medium high, stirring to avoid sticking, until the veggies begin to brown. At this point add the chicken stock and turn off the heat and remove from the burner to let cool. To speed up cooling add two cups of ice cubes or one cup of water.
2. Place the cilantro, lemon juice, and avocados into a food processor and puree. If the puree is too thick to puree properly add a little of the stock from the sauté pan. Once pureed remove to a large mixing bowl.
3. Add the stock and veggies to the processor a cup or two at a time, depending on the size of your processor and reduce the veggies to a loose puree. Once all the veggies have been pureed add all to the avocado puree and whip together.
4. Place in the refrigerator for at least four hours to chill the soup completely through prior to service.
5. At service garnish with a dollop of Greek yogurt and perhaps some cilantro leaves.
The soup will hold for 2 or 3 days if in a sealed container and refrigerated, so this is one recipe that can be made ahead of time or held for future portions.
Makes 10-12 servings
Nutrition Information per 1 cup serving:
Calories: 127, Fat: 10.3 gm, Cholesterol: 0 gm, Sodium: 260 mg, Carbohydrates: 7.7 gm, Protein: 3.2 gm.