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| Photo from finecooking.com |
A cream soup is typically made with milk or, well, cream. However, in this case, the creaminess comes entirely from the avocados, making this soup healthier for both your heart and your waistline. Cream has a lot of saturated fats, which might raise your cholesterol levels. Avocado, on the other hand, contains primarily monosaturated fat, making it a better choice for your cardiovascular health. Avocado is high in other nutrients and is low in sodium, sugar, and cholesterol.
The last touch in this soup's taste profile is Mexican crema. Crema is essentially a thin sour cream that can be found in the dairy section of most supermarkets. If you can't locate it, substitute ordinary sour cream, which you can thicken with a little whole milk. If you are sensitive or intolerant to dairy, you may make this soup dairy-free by omitting it entirely. It will have no effect on the creaminess of the finished result.
INGREDIENTS
3 tbsp olive oil (extra-virgin)
1 tiny chopped white onion
2 serrano chilies, seeded, and chopped
3 garlic cloves, chopped
4 halved and pitted firm-ripe avocados
4 cups chicken broth (no sugar added)
2 tbsp fresh lime juice + a third of a cup
1/3 cup fresh cilantro, chopped
1 cup of water
1 teaspoon kosher salt
1 tsp black pepper, freshly ground
2 tsp cumin powder
half a cup pumpkin seeds
1/8 teaspoon of ancho chili powder
a half cup Mexican crema
Optional minced seeded jalapeño
HOW TO MAKE CHILLED AVOCADO SOUP
1. heat 2 tablespoons olive oil, in a medium skillet over medium heat. Add the serrano chiles, onion and garlic; cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Place aside.
2. Mash the avocado flesh in a large mixing dish. Combine the sautéed onion mixture, broth, 1/3 cup lime juice, cilantro, water, salt, black pepper, and cumin in a mixing bowl. Blend the contents in a food processor until smooth. Pour into a large mixing bowl through a fine-mesh strainer. Chill for at least 20 minutes, covered.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pumpkin seeds and cook for 3 minutes, or until the pumpkin seeds begin to pop and get slightly toasted. Combine the remaining 2 tablespoons lime juice and the chile powder in a mixing bowl. Cook, stirring constantly, until the lime juice has fully evaporated. Allow to cool.
4. Divide the soup among 6 bowls to serve. Drizzle with crema and sprinkle with pumpkin seeds to finish. If using, garnish with minced jalapeño.
