Sopa Fría de Aguacate – Mexican Chilled Avocado Soup

Brightened with chillies and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Sopa Fría de Aguacate - Mexican Chilled Avocado Soup
Cuisine: Mexican
Recipe type: Soup
  • 4 serrano chillies, stemmed, seeded, and finely chopped
  • 2 large ripe avocados, pitted, peeled, and roughly chopped
  • 1 medium white onion, finely chopped
  • 6 cups chicken stock
  • 1 cup heavy cream
  • ⅓ cup fresh lime juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 plum tomatoes, cored, seeded, and finely chopped
  1. Combine half the serrano chillies, the avocados, and half the onion in a food processor, and process until a smooth paste forms.
  2. Add stock, cream, and lime juice, and purée until very smooth.
  3. Pour through a fine strainer into a bowl or serving jug, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours.
  4. To serve, divide soup among serving bowls and top with a spoonful each of remaining chillies and onion, along with the tomatoes.

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