Avocados are in season here in the Southwest. All our groceries are abounding and with Cinco the Mayo just around the corner, this soup will be a crowd-pleaser. However, do not stop there, enjoy it all summer long.
Of course, I stock up with them and now they all are ripe at the same time. This is when your creativity comes in handy. Who can resist those beautiful green gems?
I do love soups and this avocado soup recipe is my own creation.
With a handful of ingredients and no more than 20 minutes of cooking time, you will have an elegant creamy soup that can be served chilled in the summer months and warm in the cooler months.
I opt for the chilled avocado soup as it is refreshing and perfect for our warm evenings.
Also known as butter fruit or alligator pear, avocados are in reality a type of berry.
With a thick shiny green outer skin, and a light fragrant soft inside. Right in the middle, you will find the seed. They grow beautifully in a warm climate.
Native of Mexico, which is one of the largest producers as well as distributors worldwide.
There are so many great health benefits attributed to avocado. Improving digestion, reducing the risk of obesity, diabetes, and heart diseases.
A great source of vitamins, C.E.K and B6, as well as folate, niacin, potassium, beta carotene, and omega-3 fatty acids
A couple of substitutions to make it dairy-free and vegetarian
To make it dairy-free, omit the butter and replace it with more olive oil for the onion and garlic mixture.
As for the sour cream, it is optional and thus not needed.
Instead of chicken broth, replace it with vegetable stock. Or roast your own vegetables and then add them with some water and cook for 10-15 minutes to make a vegetable broth.
This recipe takes no time at all to be prepared as you can read from the instructions below.
A few tips to make the preparation even more smooth.
When cooking the onions and the garlic, pay close attention that the garlic and cook with a watchful eye so it will not burn. Burned garlic has a rubbery texture and changes, in my opinion, the flavor of food.
You do not have to be precise when cutting the avocado. When added to your broth, lower the heat, simmer and cook for about 10 minutes.
You can replace the lemon with fresh lime juice. Absolutely delicious whichever you choose to go with.
Replace the parsley with cilantro if you so choose. The cilantro lime juice is a wonderful combination.
For a creamy texture use your food processor and work the soup in batches.
I used pomegranate seeds, however, you can use, chopped cilantro, and fresh lime zest will kick up a notch.
Chopped cranberries are fun and super delicious with it also.
Chopped cucumber mixed with finely chopped radishes it’s colorful as well as quite tasty.
Last but not least, give it a Southwest flair with some hot red jalapeno sliced. Yummy!
As you can see the sky is the limit with this super easy and so delicious avocado soup.
If you enjoy this dish, check out these flavorful recipes:
Heat the olive oil and butter in a pan over medium high heat until the butter melts. Add the onion and garlic until completely soft and translucent, 10-15 minutes stirring occasionally. Stir in the parsley and cook for 1 minute.
Roughly cut the avocado and add it to the onion mixture. Add the chicken broth, salt, pepper, lemon juice and hot sauce. Cook over medium heat for 10 minutes.
Working in batches if necessary, place the soup in a blender or food processor and puree until smooth. Taste for seasoning.
Serve hot with a dollop of sour cream. Or serve cold.
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