One of the luxuries of living in Mexico is the access to lovely avocados. Back in the U.S., whipping up a bowl of guacamole felt like a real splurge with Hass avocados running about $2.00 or more per piece. Here in Playa del Carmen, avocados are abundant and inexpensive all year round making them a staple part of our diet. We use them in salads, on sandwiches or just sliced with a little lime juice and salt. One of my favorite avocado recipes is this lovely chilled soup that is fast to make and easy to adapt to your particular taste. It is smooth and creamy and the perfect lunch for Meatless Monday!
2 tablespoons vegetable oil
1 1/2 cups white onion – diced
1 cup cilantro leaves – rinsed well
1 serano chili – seeded and minced
1/4 teaspoon cumin
3 large ripe avocados (about 3 cups)
6 cups vegetable stock – chilled
2 tablespoons fresh lime juice
3/4 teaspoon kosher or sea salt (to taste)
1/4 cup heavy cream
cayenne pepper to taste
In a skillet heat oil over medium heat. Add in the onion, serano chili and cumin. Cook, stirring occasionally, until the onion has softened. Add the cilantro leaves and allow to wilt. Remove from heat and allow to cool to room temp. Place the avocado in a blender or along with the cooked onion/serano/cilantro mixture, vegetable broth, lime juice and salt. Puree until smooth, taste for seasoning. Add salt and cayenne pepper as desired. Pour into a serving bowl and stir in heavy cream. Chill well.
Garnish with a bit of queso fresco, chopped onion, cucumber, cilantro leaves or whatever you like!
Serves 4- 6