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Creamy Mexican Avocado Soup

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Prep Time 20 minutes
Total Time 20 minutes
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.