Creamy Avocado Soup Delight (Print-Friendly Version)
Smooth avocado blend with lime, cilantro, and gentle spices, great chilled or served room temperature.
# What You'll Need:
→ Base
01 -
15 ml vegetable oil
02 -
120 ml vegetable broth
03 -
240 ml heavy cream
→ Produce
04 -
1/2 medium yellow onion, diced
05 -
2 cloves garlic, thinly sliced
06 -
60 ml fresh lime juice
07 -
15 g packed fresh cilantro
08 -
1 jalapeño, seeded (optional)
09 -
4 ripe Haas avocados, pitted and peeled
→ Spices & Seasonings
10 -
1/2 teaspoon ground cumin
11 -
Kosher salt, to taste
→ Toppings
12 -
Hot sauce
13 -
Crumbled cotija cheese
14 -
Crushed tortilla chips
15 -
Chopped fresh cilantro
# How to Make It:
01 -
Heat vegetable oil in a medium skillet over medium heat until shimmering. Add diced onion and sliced garlic, cooking occasionally until soft, approximately 5 minutes. Remove from heat.
02 -
Transfer sautéed onion and garlic to a blender. Add vegetable broth, heavy cream, lime juice, cilantro, jalapeño, ground cumin, kosher salt (1 teaspoon), and peeled avocados. Blend on high until smooth, about 2 minutes. Adjust salt to taste.
03 -
Enjoy immediately at room temperature or refrigerate for up to 4 hours before serving. Garnish with hot sauce, crumbled cotija cheese, crushed tortilla chips, and chopped cilantro as desired.
# Additional Tips:
01 -
Use unsweetened non-dairy cream substitutes like coconut milk for a vegan option without compromising creaminess.