Chilled Avocado Soup (Sopa de Aguacate)
Cuisine: Mexican
Author: Kitchens
  • 1 bunch scallions (about 8)
  • 3 large ripe avocados
  • 1 to 2 teaspoons chopped garlic
  • 1 large lemon, juiced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sweet smoked paprika (pimenton)
  • 2 Cups chicken broth
  • 1 small handful cilantro or parsley
  • 1 1/2 to 2 Cups ice water
  • salt and pepper to taste
  • cilantro or parsley leaves for garnish, or
  • pico de gallo and cucumber slice for garnish
  1. In the morning, trim scallions.
  2. Coarsely chop white part and place in jar of a blender. Add flesh of one avocado, garlic, and lemon juice.
  3. Puree. Add flesh of second avocado; puree. Add third avocado, cumin and paprika.
  4. Puree until smooth. Add cilantro.
  5. Slowly add chicken broth; blend until smooth. Add salt and pepper to taste.
  6. Refrigerate.
  7. Just before serving, stir in iced water to thin puree.
  8. Check seasoning, adding salt and pepper if needed.
  9. Transfer to serving bowls.
  10. Garnish with cilantro or parsley leaves, or pico de gallo and cucumber slice.
Yield: 4 to 5 servings.
Recipe by Recipes at