Chilled Avocado Soup
- 2 tablespoons olive oil
- 1 small yellow or white onion minced
- 3 serrano chiles minced
- 2 garlic cloves minced
- 3 ripe Hass avocados
- 3 1/2 cups chicken stock
- 2 tablespoons fresh lime juice
- 3 tablespoons minced cilantro leaves
- Kosher salt to taste
- Black pepper in a mill
Heat the olive oil in a small skillet over medium heat, add the onions, and sauté them until they are limp and fragrant, about 10 minutes. Add the serranos, sauté 5 minutes, then add the garlic and sauté 2 minutes more. Remove from the heat and let cool slightly.
Cut the avocados in half and remove the pits. Scoop out the flesh and place it in a blender or food processor. Add hail of the stock and the onion mixture, and purée. Transfer to a large container, stir in the remaining stock, and refrigerate until the soup is well chilled, at least 3 hours.
To serve, stir in the lime juice and half of the cilantro, season with salt and pepper, and ladle into chilled soup bowls. Sprinkle the remaining cilantro over each portion and serve immediately.
This recipe yields 4 to 6 servings.