Chilled Avocado Soup Shots with Spicy Breadcrumbs
Recipes + Menus | Recipes
Chilled Avocado Soup Shots with Spicy Breadcrumbs
Who needs bowls? This summery soup is perfect served in small glasses.
Makes 8
by Tori Ritchie
Photograph by Patricia Heal
June 2010
0 Picture
Ingredients
- 1 large ripe avocado (11 to 12 ounces), halved, pitted, peeled, diced
- 1 1/2cups (or more) vegetable broth or low-salt chicken broth
- 1/4 cup heavy whipping cream
- 2 tablespoons fresh lime juice
- Generous pinch of coarse kosher salt
Details
Servings 8
Adapted from bonappetit.com
Preparation
Step 1
Preparation
Soup
Place diced avocado in blender. Add 1 1/2 cups broth, whipping cream, lime juice, and coarse salt. Puree until smooth. Transfer soup to 4-cup measuring cup; add more broth by 1/4 cupfuls to thin soup, if desired. Cover and chill at least 2 hours. DO AHEAD Soup can be made up to 4 hours ahead. Keep chilled.
Breadcrumbs
Finely grind bread in processor. Melt butter in medium nonstick skillet over medium-high heat. Add breadcrumbs to skillet; stir until golden, about 1 minute. Add paprika, coarse salt, and cayenne; stir until crumbs are crisp, about 1 minute longer. Transfer to small bowl and cool. DO AHEAD Breadcrumbs can be made 4 hours ahead. Cover and store at room temperature.
Pour cold soup into eight 1/3-cup glasses or other small glasses. Sprinkle each serving lightly with breadcrumbs.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Party Appetizers Slideshow.
Review this recipe