Avocado Soup
Crema de AguacateCold avocado soup is among the more sophisticated soups of Mexico, which I discovered in the capital city. Elegant restaurants in Mexico City often serve it from a glass bowl nestled in an ice-filled heavy silver goblet. It's refreshing and delicious, however you present it.
Ingredients
Makes 4 servings
- 2 large ripe avocados Hass variety preferred, peeled and mashed
- 1 serrano chile chopped with seeds
- 2 14 1⁄2-ounce cans fat-free reduced-sodium chicken broth
- ¼ cup fresh lime juice
- ¼ teaspoon salt or to taste
- ¼ cup Mexican crema or sour cream
- 2 tablespoons chopped fresh flat-leaf parsley
- Dry sherry
Instructions
- In a blender or food processor, purée all the ingredients except the sherry until smooth.
- Refrigerate the soup (at least 3 hours) until shortly before serving.
- Divide the soup among 4 cold soup bowls.
- Pass a small pitcher of sherry at the table for each person to add about 1 teaspoon to the soup, if desired.
