Cold Avocado Soup

This makes a wonderful summer lunch served with a fresh fruit salad.

INGREDIENTS | SERVES 8

1 medium yellow onion

3 garlic cloves

1 medium green tomato

2 ripe avocados

2 fresh habanero chilies (1⁄4 cup canned jalapeños can be substituted)

1⁄2 cup fresh cilantro leaves

4 cups chicken broth

1 teaspoon salt

1⁄2 teaspoon ground red pepper

1⁄4 cup chopped cilantro

1⁄4 cup lime juice

  1. Remove the skin from the onion and chop into 1⁄4" pieces. Remove the skin from the garlic and mince. Remove the skin from the tomato and mash with a potato masher. Peel and pit the avocados, then cut into 2" pieces. Remove the stems and seeds from the chilies and chop into 1⁄4" pieces.
  2. Combine all the ingredients except the sour cream and lime juice in a food processor or blender. You may need to do it in 2 or 3 batches. Blend on medium setting for 3 minutes or until the ingredients are well combined. Strain and discard any chunks.
  3. Refrigerate for 3 hours. Remove any fat that has congealed on the top of the soup. Stir and refrigerate for an additional hour.
  4. Top with cilantro and lime juice before serving.

What’s an Avocado?

An avocado actually is a fruit that comes in several different varieties. It is fairly high in calories (about 300 for an average avocado). Although many people think otherwise, avocados contain only monounsaturated fat, which may help reduce bad cholesterol. When choosing a ripe avocado, the flesh should give slightly to your touch.