When the weather gets warmer, soup might not be the first thing you think of making. But for me, this luscious chilled avocado soup is right at the top of the list of refreshing warm-weather treats. I say “treat” because where I live avocados are expensive, so I don’t make this soup as often as I’d like. And the texture is so rich and creamy, that it tastes more like a luxurious treat that a bowl of soup.
The recipe comes from my book Vegan Fire and Spice. Like most of the recipes in that book, this is adapatable to any range of “heat” — you can leave out the hot sauce and the fresh hot chile garnish entirely for a completely mild soup, or add as much “fire” as you want, according to your own taste. Here’s the recipe:
Chilled Avocado Soup
Serves 4
Add hot sauce to taste for a refreshing and creamy soup that’s only as spicy as you want it to be. The lime juice enhances the flavor of the avocado and insures that the soup will hold its green color for a few hours. This recipe is from Vegan Fire and Spice by Robin Robertson © 2008, Vegan Heritage Press.
2 ripe Hass avocados, peeled and pitted
1/2 cup vegan sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon chopped scallion
1 tablespoon lime juice
1 teaspoon chopped garlic
2 cups light vegetable broth
1/2 teaspoon salt, or to taste
Hot pepper sauce, to taste
Garnish: sunflower seeds, minced scallions, and/or sliced hot red chile
In food processor or high-speed blender, combine the avocados, vegan sour cream, cilantro, scallion, lime juice, garlic, broth, salt, and hot sauce. Purée until very smooth. Transfer to a bowl, cover, and refrigerate for 1 to 2 hours (no longer), until chilled. Taste and adjust seasonings, if needed. Serve garnished as desired.
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