I came up with this one for a midsummer dinner party. It was a long meal and the weather was very warm. I wanted a cold soup, and was originally thinking about gazpacho, but while shopping I saw some nice avocados and thought, why not? This is more than just watered-down guacamole. You need to puree it, which guacamole really shouldn’t be. Also, although you want to serve the soup cold, chilling avocados for any length of time causes them to turn very dark and unappealing. So you must make it right before serving. One more thing. Although I won’t even try to make guacamole dip without Hass avocados, this soup works well with even the big, shiny Florida avocados–as long as they’re completely ripe and soft to the touch.
- 3 tomatillos
- 1 medium sweet onion, chopped
- 10 sprigs cilantro, leaves only, chopped
- 1/4 cup lime juice
- 2 Tbs. olive oil
- 2 small cloves garlic
- 2 Tbs. Tabasco jalapeno pepper sauce
- 3 large ripe tomatoes, skinned and seeded (depending on size)
- 1 tsp. salt
- 5 medium Hass avocados (or 3 Florida avocados), fully ripe
- 2 cups light chicken stock
- Sour cream
- Red onion
- Cilantro leaves
- Chopped fresh tomato
1. Microwave the tomatillos on 70 percent power for four minutes. Let them cool, then peel them and cut into quarters. Remove the seeds, then chop.
2. Combine the tomatillos in a non-metallic bowl with all the other ingredients except the avocados. Then scoop the meat out of the avocados and add it to the mix. Stir.
3. In batches, process the mix in a food processor to a rough puree.
4. Whisk in the chicken stock (or water). Taste and adjust salt and pepper levels. (Use hot sauce for the pepper part.)
5. Place a piece of plastic wrap over the surface of the soup, and refrigerate for no more than an hour. Serve in chilled bowls. Garnish with sour cream, chopped cilantro, chopped fresh tomato, and chopped onion.