Ingredients
1 tbsp. vegetable oil
1/2 medium yellow onion, diced
2 cloves garlic, thinly sliced
3 c. vegetable broth
1 c. heavy cream
1/4 c. fresh lime juice
1/2 c. packed fresh cilantro
1 jalapeño, seeded (optional)
1/2 tsp. ground cumin
Kosher salt
4 ripe Haas avocados, pitted and peeled
Hot sauce, crumbled cotija cheese, crushed tortilla chips, chopped cilantro, for serving
Preparation
Step 1In a medium skillet over medium heat, heat oil. When oil is shimmering, add onion and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Remove from heat.Step 2Add broth, cream, lime juice, cilantro, jalapeño, cumin, 1 teaspoon kosher salt, avocados, and sautéed onion and garlic to a blender. Blend on high until smooth, about 2 minutes. Season with salt to taste. Serve immediately at room temperature or refrigerate for up to 4 hours before serving.Step 3Serve topped with hot sauce, cotija, tortilla chips, and cilantro.
Although the origin is debatable—Mexico, Colombia, and California all lay claim—Avocado Soup’s deliciousness is definitely not up for debate. Somewhere between the cool freshness of gazpacho and the savory richness of guacamole, Avocado Soup is equally great chilled or served at room temperature. Here, the traditional chicken stock gets swapped for the vegetable variety for a vegetarian soup, and you can easily grab a non-dairy cream substitute to make it fully vegan. (Try coconut milk for the creamiest swap or almond milk for a lighter take. Just make sure whatever you choose is unsweetened.) The toppings are also customizable—this recipe calls for a touch of heat from hot sauce, salt, crunchy tortilla chips, and fresh cilantro to finish things off. But fresh corn kernels, cubed avocado, poached shrimp, toasted pumpkin seeds, or anything else you can dream are equally correct answers. P.S. Though Haas avocados are widely available and delicious in this recipe, use whatever you can find that’s ripe. Varieties like Bacon, Fuerte, and Zutano will all work well.
