Avocado Soup Recipe
Spice up your soup game with this Mexican family recipe avocado soup – a creamy, comforting, and flavourful dish that will transport your taste buds to a whole new level of deliciousness!
Choosing ripe avocados
Choosing ripe avocados can be tricky, but with a few tips, you can easily pick out the perfect avocado every time. Ripe avocados should feel slightly soft when gently pressed, but not mushy. The skin should be dark green, almost black and slightly bumpy, without any major dents or bruises. If the avocado is still hard, it is not yet ripe, but it can be ripened at room temperature. Another way to check the ripeness is by removing the stem at the top of the avocado, if the stem pops off easily and the avocado is green underneath, it’s ripe, if it’s brown, it’s overripe. You can also check the weight of the avocado, a ripe avocado should feel heavier than an unripe one. With these tips, you can be sure to find the perfect avocado every time.
Tips & Tricks
- Really blacken the skin of the poblano chilli, this makes it easier to peel and gives a depth in flavour.
- Dice the onion and garlic as fine and consistently as possible as it won’t be blended into the soup.
- Blend the avocado, and poblano chilli and stock until super smooth.
- Don’t boil the soup, to keep its beautiful freshness, bring it to a gentle simmer only.
- Serve the “totopos” on the soup just before eating for ultimate crisp and crunch!
- Make this soup with vegetable stock for a delicious, naturally vegan option.
Avocado Soup
This Mexican avocado soup is a perfect blend of heat and coolness, making it the perfect dish for a cold day and will also be perfect for warmer days as well. The soup is made with creamy avocados, which gives it a velvety texture, and it's spiced up with a poblano chilli pepper, giving it a mild kick of heat. This soup is quick and easy to make, it's perfect for a weeknight dinner or a quick healthy lunch. It can also be served as a starter at a Mexican-themed dinner party. It's a great way to use avocados that are ripe and ready to eat, and it's a perfect dish for vegetarians and vegans. So, Get your tastebuds ready for this delicious and comforting soup!
Ingredients
- 1 x poblano chilli (alternatives could be some mild green chillies or a combination of green bell pepper and chilli)
- 3 x avocados (500g - 600g / 17.5oz - 21oz)
- 1/2 a white onion finely diced (80g)
- 1 x garlic clove
- 500ml / 1 pint chicken stock (use 500ml to start and add more as needed - I used 750ml / 1.5 pints approx)
- 3 x corn tortillas
- Coriander / cilantro for garnish
- Neutral tasting oil
- Salt
Instructions
- Heat a poblano chilli on a naked flame or a hot dry frying pan until the skin is charred and blackened
- Place the chilli in a bowl or container with a lid for 10 minutes to let it sweat and make peeling easier.
- Cut three corn tortillas into thin strips, fry in oil until crispy, drain excess oil, and sprinkle with salt.
- Dice a white onion and garlic into super fine pieces.
- Peel the skin off the poblano chilli, scrape out the seeds, and dice roughly.
- Prepare the avocados by slicing them in half, removing the pit, and scooping out the flesh.
- Blend avocado with chicken or vegetable stock, diced poblano chilli.
- Gently sweat the onions and garlic, until translucent and smelling sweet.
- Add the blended avocado mixture and bring to a gentle simmer.
- Serve the soup in bowls and top with the fried tortilla strips.
Notes
EQUIPMENT
- Gas stove / blowtorch / frying pan - comal - skillet
- Container to steam the chilli in
- Chopping board
- Knife
- Frying pan
- Tray / plate + paper towel
- Liquidiser / food processor
- Saucepan (4 litre / 4 quart)
- Wooden spoon / spatula