…in a faraway land, there lived a lovely young lass. Day and night she dreamed of nothing but avocados. She ate them at almost every meal, always as a side dish or a component of a sandwich. She longed for a dish that would make avocado the star, not just a supporting player. She searched high and low, from sea to shining sea, for this magical dish yet sadly never found it. One day, just as she was sinking into the depths of despair, she happened upon a little article in “Cooking Light” magazine that would forever change her destiny. Within those hallowed pages lay a recipe so delicious, so easy, so…avocado-y that it exceeded her wildest dreams. It’s name? Avocado Soup.
In case you haven’t guessed by now, that story is about…a friend of mine. Certainly not about me. I have much better things to do with my time than obsess over avocados.
Anyway, step one in making all your fairytale dreams come true is to gather together your ingredients.
Please note: I was making a double batch at the time, so just cut the amount of everything in this photo in half. No worries though, the recipe itself has the measurements for a single batch.
Before I continue, I want you to know that I made this recipe almost entirely in reverse. You’re actually supposed to put the sour cream in last. Oops!
That being said, if you wish to follow in my foolhardy footsteps, scoop out the contents of one 8-ounce container of reduced-fat sour cream and plop it in a blender.
It will look better than this by the end. Stick with me!
Chop up some avocados…
I wuv avocados.
Then because, like me, you have a father whose favorite phrase is the same “Waste not, want not” as his frugal forefathers from the 1840s (and who still addresses you in German for that matter), you are forced to reserve the leftover bits from all of your avocados for his later consumption.
You’re welcome, Dad.
Toss those avocados in the blender, along with chicken broth, lime juice, cumin, chopped cilantro, salt, and pepper. Cover your ears and turn on the blender to whip it all up to creamy perfection.
It’s almost ready!
Then, place it in a container and put it in the fridge for an hour or so to chill.
There ya go.
After some chillin’ ladle out a serving into the vessel of your choice and top it with some Pico de Gallo Salad (see recipe in the previous post if you’re not one of my three loyal readers).
Nom nom nom. (Remember: My vocabulary is severely reduced in the presence of something as delicious as this).
And there you have it! Simple, cool, and avocado-licious, this soup was made for summertime.
Creamy Avocado Soup
Recipe adapted from Cooking Light Magazine.
2 ripe peeled Avocados, coarsely chopped
2 cups fat-free, less sodium Chicken Broth
2 tablespoons fresh Lime Juice
1 teaspoon Ground Cumin (The original recipe calls for ¼ teaspoon so if you’re not a big fan of cumin use less)
¼ teaspoon freshly ground Black Pepper
¼ teaspoon Salt
1 (8 oz.) carton Reduced-Fat Sour Cream
½ bunch fresh Cilantro Leaves, chopped
Combine ingredients in a blender or food processor; blend until smooth. Cover and chill.
Ladle soup into bowls and top with Pico de Gallo Salad (or any other sort of topping…I’m just biased) with freshly toasted tortilla strips on the side.
Here’s a little treat for all you home cooks. I find that rarely do food blogs show the wreckage that a kitchen endures after almost any sort of food preparation. So, my friends, because I can relate to whatever mess you’ve got going on in your own kitchens, here’s what my kitchen counter looked like after making a double batch of avocado soup…
I’m here for ya.