RCI-SP.006.0011.001
Chilled Avocado Soup
Source: The Great Hot Sauce Book by Jennifer Trainer Thompson * Yields: 8 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- avocado pulp — about 2 ripe avocados2 cups
- cucumber — peeled and chopped1 unit
- white onion[ — diced2 tablespoons
- lime — zest and juice1 unit
- 1 teaspoon
- 1 teaspoon
- 2 cups
- 1 cup
- jalapeno sauce2 tablespoons
- sour cream — for garnish1 unit
Method
1
Combine the avocado pulp, buttermilk, and milk in a blender. Add the lime zest and lime juice, then blend until smooth and creamy.
2
Pour the blended mixture into a large bowl. Stir in the water until the soup reaches desired consistency.
3
Add the peeled and chopped cucumber and diced white onion to the soup, stirring gently to distribute evenly.
4
Season the soup with salt and white pepper to taste. Stir in the jalapeno sauce for a subtle heat and authentic flavor.
5
Cover the bowl and refrigerate the soup for at least 30 minutes, or until thoroughly chilled.
6
Ladle the soup into chilled bowls and garnish each serving with a dollop of sour cream. Serve immediately and cold.