This creamy, mousselike avocado soup can be served with tomato tortillas for an excellent color contrast. You can make it a day ahead of time; the lime juice will preserve the soup's bright color.
Ingredients:
- 3 limes
- 3 ripe avocados, peeled and pitted
- 1 garlic clove, chopped
- 1/2 small jalapeño pepper, with seeds, chopped
- 1 teaspoon coarse sea salt or kosher salt, plus additional to taste
- 2 1/2 tablespoons extra-virgin olive oil
- 1 large flour tortilla (8 inches), cut into 2-inch x 1/4-inch strips
- Sour cream for serving
- Chopped fresh cilantro for garnish
Preparation:
- Squeeze the juice from 2 1/2 of the limes and cut the remaining half into 4 wedges for garnish.
- In a blender, combine 3 cups of ice water (a mixture of water and ice) with the lime juice, avocados, garlic, jalapeño, and the salt and blend until smooth. Chill the soup until ready to serve.
- Heat the oil in a large skillet or sauté pan over medium heat. Add the tortilla strips and fry until they are crunchy and golden-brown, about 2 minutes. Drain the strips on paper towels and sprinkle them with salt.
- Spoon the soup into bowls, and place a dollop of sour cream in the center of each bowl, top with tortilla strips, and garnish with cilantro. Serve with lime wedges on the side.
Yield: 4 Servings
The foregoing is excerpted from Fresh Food Fast by Peter Berley. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022.
