Chilled Avocado Soup with Lime and Chili

Chilled Avocado Soup with Lime and Chili

The Velvety smooth texture and richness of this spectacular soup is perfectly balanced with the addition of both Lime and Tabasco.

Tabasco Sauce and Tabasco Chili are used, but if it’s hard for you to get your hands on fresh Tabasco Chillies – your Chili of choice will do just as well.

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Stirring in a bit of Tequila adds an extra dimension and provides the perfect balance of Tex Mex flavors – Chili, Lime, Coriander (Cilantro) and Tequila.

This soup recipe is obviously appreciated a great deal more when it is served on those hot summer days and evenings.

It can also be served as a hot soup, but care needs to be exercised.  The soup must not be allowed to come to the boil and instead be gently heated through or it will become bitter and inedible.

I have prepared it hot and cold, both were very well received, but my absolute preference would defenitely be the chilled version.

Avocados (Persea americana) have been around a very long time. The oldest evidence of Avocado use dates back to 10 000 BC in Puebla, Mexico which incidentally is the place where it is thought Avocado originates from.

There are a great many varieties available today and they all come with their own particular peculiarities in the form of shape, color and texture.

The ideal Avocado should be firm without being hard. The flesh should yield only slightly with a little firm pressure.  If it is still too hard, place it in a paper bag, with a ripe banana and store these in a dark cupboard.  It should be ready to be used within a day or two.

Avocado flesh discolors very quickly once exposed to the air, but this process can be delayed with the addition of either Lemon or Lime Juice.

As a result, this avocado soup recipe should be served as soon as possible after the prescribed 2 hours of chilling in the refrigerator. 

The Soup should not take you longer than 15 minutes (maximum) to prepare.

Give it a whirl.  I guarentee you will love it.

Chilled Avocado Soup with Chili & Lime

Serves 4

(To adjust Qty use one Avocado per portion)

Main Ingredients

4 Ripe Avocados (preferably Hass Avocados)

2 Spring Onions, finely chopped

1 Tabasco Chili, seeded and finely chopped

850 ml/ 1½ Pints of good quality Vegetable Stock

120 ml/ 4 ½ Fl Oz of Sour Cream of Creme Fraische (reserve 1 tsp per portion for garnish)

½ tsp Tabasco Sauce (or to taste)

1 TBSP Tomato Puree

Juice of 1 Lime (or to taste)

1 TBSP Cilantro, finely chopped, (reserve some leaves for garnish)

1 TBSP Tequila (optional)

Salt, to taste

Freshly Ground Black Pepper, to taste

Bon Appetit!

 Method

Cut the Avocados in half length ways.

Remove the stone and discard.

Scoop out the flesh and add it all to a food processor or blender.

Add all other ingredients to the Avocado flesh in the blender and process to a creamy and smooth consistency.

Check seasonings (salt and pepper) and adjust accordingly.

Add more of any of the other ingredients to balance the flavors to taste – No one flavor should dominate.

Transfer the mixture to a large bowl, cover and chill for a minimum of two hours.

To serve – Ladle the soup into the bowls, place a teaspoon of reserved Creme Fraische or sour cream in the middle and garnish with the reserved Cilantro Leaves. Serve with warmed Tortillas

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