Weekday Vegetarian: Chilled Guacamole Soup

Photo Credit: Kelly Rossiter

I just arrived home yesterday afternoon from my sojourn in the French Alps and a brief trip to Dublin and discovered much hotter weather than I have been experiencing for the past 3 weeks. With a combination of jest lag and the heat, I wanted to make something as simple as possible for lunch today. This recipe for guacamole soup was perfect. It took about 10 minutes to make and I didn't have to turn on the stove.Unfortunately, my avocados weren't quite as ripe as I would have liked, so the soup had some little pieces of avocado, rather than a smooth soup, but it really didn't matter to me. I thought the amount of garlic was a bit strong for the soup, but my husband insisted that there was no such thing as too much garlic and he absolutely loved it. He snuck down to the kitchen later in the afternoon to finish it. I didn't have any sour cream, so I left that out and didn't really miss it. If you want a vegan recipe, just leave out the cream and the sour cream.

This recipe is from the website All Day I Dream About Food.

Chilled Guacamole Soup

2 ½ cups vegetable broth, divided
2 avocados, peeled and pitted
2 cloves garlic, coarsely chopped
1 jalapeno, seeded and coarsely chopped
¼ cup red onion, chopped
1 tbsp lime juice
1 tbsp fresh cilantro, chopped
1/2 tsp salt
¼ tsp pepper
¼ tsp cayenne
¼ cup whipping cream
2 tbsp sour cream (optional)
2-3 tbsp cheddar cheese, shredded

1. In a food processor combine 1 cup of vegetable broth with avocados, garlic, jalapeno, lime juice and cilantro. Puree until smooth. Add remaining 1 ½ cups broth, salt, pepper and cayenne and blend. Transfer mixture to a large bowl and stir in whipping cream. Cover and chill for at least 1 hour and up to 12 hours.

2. Divide soup among bowls. In the center of each bowl, dollop 1 tsp of sour cream. Sprinkle each with 1 tbsp shredded cheese.

More Chilled Soup Recipes
Chilled Herb Soup
Chilled Sorrel Soup
Chilled Carrot Soup with Cumin and Lime