Avocado Soup and Salsa
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 3 large avocados, diced
- 3 cups chicken broth (or as needed)
- 1 - 1 1⁄2 cup heavy cream
- 2 tablespoons lemon juice
- salt and pepper
-
For the Tomato Salsa
- 1 1⁄2 cups tomatoes, finely chopped
- 1⁄3 cup red onion, minced
- 2 jalapeno peppers, seeded and minced
- 2 garlic cloves, minced
- 3 tablespoons lemon juice
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup olive oil
- salt and pepper
-
Optional
- cooked chopped shrimp or crabmeat
directions
- Working in 2 or 3 batches, combine the avocados, broth, and cream in a blender. Puree until smooth. Adjust the amount of cream used, as needed, for a good soup consistency. Transfer to a bowl. Stir in the lemon juice and season to taste with salt and pepper. Cover and refrigerate until cold but not overly chilled, about 1 hour.
- Meanwhile, make the tomato salsa. In a bowl, combine the tomato, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper. Stir well, taste, and adjust the seasonings.
- To serve, remove the soup from the refrigerator, taste, and adjust the seasonings. Ladle the soup into chilled individual bowls. Top each serving with some of the diced shrimp or crabmeat and a generous dollop of the salsa.
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RECIPE SUBMITTED BY
DailyInspiration
United States