Avocado Soup With Green Peppercorns

Total Time
45mins
Prep
15 mins
Cook
30 mins

A delicious Mexican soup for spring/summer. Can be served hot or cold. From epicurious.com.

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Ingredients

Nutrition

Directions

  1. In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add the avocados and chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook for 20 minutes. Cool to room temperature.
  2. Purée the soup mixture in a blender until very smooth. Transfer back to the saucepan and bring to a boil over high heat. Add the peppercorns and salt and pepper. Reduce the heat to moderate and cook for 10 minutes. Serve with a garnish of cilantro and a few peppercorns.
  3. Note: Delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese.
Most Helpful

5 5

I made 1/4 of this and I`m sure glad I did or I would have eaten the whole thing!!! I used freeze dried peppercorns that`s what I had and they were very good in the soup. DON`T skip the coriander or cumin! I topped with cheddar, young cilantro and a scoop of salsa. Garnished with a lime slice. This is a must try!