Avocado Soups – Why Not?

Warm Avocado Soup

I am not sure avocado jumps into most people’s minds when thinking of soup. Maybe it should. The rich, buttery texture of avocados makes for a lovely soup base.

I have two different recipes for avocado soup that I love. One is served warm, the other is served chilled.

The warm soup  in nice to serve on chilly evenings. It can be a great first course for dinner, and pairs well with grilled cheese for lunch. I topped it with fresh parsley, but a few drops of hot sauce also make for a nice presentation.

The chilled soup is just perfect as a first course on hot days. It is creamy, but not heavy, and quite refreshing. I topped mine with finely chopped pumpkin seeds, for a little added texture, but it could also be topped with fresh snipped chives or croutons.

So here are the recipes for both soups.

Warm Avocado Soup

4 c. chicken stock

2 c. milk

2 t. chili powder

1 t. cumin

1 t. garlic powder

hot pepper sauce to taste

salt to taste

3 ripe avocados

1 c. sour cream or yogurt

fresh parsley leaves for garnish

Heat stock and milk together until just beginning to bubble around edges. Stir in seasonings and keep warm. Peel and seed avocados, and place them in a food processor or blender. Place only what will comfortably fit, and blend in two batches if need be. Combine avocados with the sour cream in a mixing bowl. Stir to blend. Add a ladle of warm stock mixture to avocado mixture. Whisk to prevent lumps. Return warmed avocado/sour cream to the pan and heat through but do not boil. Adjust seasonings. Ladle into bowls and garnish with parsley. Serves 4 – 6.

Chilled Avocado Soup

2 ripe avocados, pitted and peeled

1 t. lemon juice

1 c. cold chicken or vegetable stock

1 c. light cream or evaporated milk

½ c. yogurt

½ c. dry white wine

salt and pepper to taste

½ c. chopped, toasted pumpkin seeds

Combine all ingredients in blender, except pumpkin seeds, until smooth and chill until ready to use. Garnish with pumpkin seeds. Makes 4 cups.

Chilled Avocado Soup