Cooking Therapy

When you eat soup, or expect to eat soup, you are prepping to eat a warm broth filled with vegetables, grains, and proteins. What’s different about this soup is that it is served chilled. It’s an appetizing soup, especially in the summer since it can keep you cool and to withstand the heat. The combination of avocado and heavy cream make for a velvety texture that will have you licking the bowl clean.

Creamy Mexican Avocado Soup

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Lunch

Ingredients Method Notes

Ingredients

  

• 5 ripe Hass avocados
• 1 ½ cups sparkling water
• ½ cup heavy cream
• ¼ cup olive oil
• ½ cup grilled corn kernels can use frozen or canned corn as well instead of grilled
• ½ cup black beans can use canned beans
• 2 small jalapenos diced
• 1 large tomato diced
• 3 ice cubes
• Kosher salt
• Freshly ground black pepper
• Tortilla strips
• ¼ cup cilantro
• 1 lime

Method

 

1. Take one avocado, cut in half, remove pit, and dice it
2. Take the remaining avocados and scoop them into a blender
3. Add the ice, oil, sparkling water, the heavy cream, the juice of half a lime, and some salt and pepper to taste
4. Blend until smooth and creamy
5. Take the corn, beans, tomato, cilantro, jalapeno, and the other half of the lime and mix them in a separate bowl
6. Transfer the soup onto plates and garnish with salsa mixture and the tortilla chips

Notes

This dish is a chilled soup.