Chilled avocado summer soup
This is a cool and refreshing summer soup. Use single cream if you want a lighter version.
Ingredients
Serves: 4
- 2 avocado - peeled, stone removed and diced
- 1 tablespoon chopped shallots
- 1 tablespoon extra-virgin olive oil
- 450ml (16 fl oz) vegetable or chicken stock
- 225ml (8 fl oz) double cream
- salt and freshly ground black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 tomato - peeled, seeds removed and diced
Method
Prep:40min ›
Ready in:40min
- Purée avocado in a blender or food processor until smooth. Sauté chopped shallots in olive oil until tender but not brown; set aside to cool.
- In a large bowl, whisk together avocado with chicken stock, double cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
- Chill for at least half an hour before serving. Garnish with diced tomato.
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Reviews & ratings
Average global rating:
(25)
Reviews in English (17)
In the middle of an oppressively hot, humid Chicago summer, my wife and I chilled this soup in the fridge for five hours before serving under the shade of our oak tree in the backyard, and luxuriated in the taste, the texture and the coolness. A perfect Sunday afternoon lunch. Note: You cannot chill this soup too much. Be sure to add the tomato for garnish and color contrast. And a glass of very chilled pinot grigio wine. A No. 10 all around. - 01 Jul 2005 (Review from Allrecipes US | Canada)
A good basic recipe but needed a little bit of "oomph". I looked at the avocado and cilantro soup recipe and added some of the elements of that recipe (dash of Mexican hot sauce, lime juice). I also blended everything together and added extra cilantro at the end, when I put it in for chilling. - 04 Sep 2008 (Review from Allrecipes US | Canada)
My guest said it was the best avocado Soup she had ever had. She thought they were usually quite bland but this one was delicious!! - 26 Dec 2005 (Review from Allrecipes US | Canada)