Ingredients
Soup :
2 tbsp (30 mL) extra virgin olive oil
1/2 cup (125 mL) chopped yellow onion
1 garlic clove, chopped
1 serrano chili, seeded and finely chopped, or 1 tbsp (15 mL) seeded, chopped jalapeno
2 large ripe Hass avocados
1/2 cup (125 mL) diced greenhouse cucumber
1/4 cup (60 mL) fresh lime juice
2 1/2 cups (625 mL) chilled vegetable or chicken broth
1 1/2 tsp (7 mL) salt
1/4 tsp (1 mL) ground pepper
Garnish:
1/4 cup crema fresca or sour cream
2 tbsp (30 mL) finely chopped red onion
2 tbsp (30 mL) finely diced greenhouse cucumber
1/4 cup (60 mL) chopped fresh cilantro
Lime wedges
Preparation
For soup, heat olive oil and sauté onion, garlic and serrano and until onion is soft and translucent, about 2 minutes. Set aside. Slice avocados in half and remove pit. Scoop out pulp and place in a blender. Add sautéed ingredients plus cucumber, lime juice, broth and salt and pepper to taste. Purée soup until very smooth. Refrigerate at least one hour. Garnish each bowl with a dollop of crema and a sprinkle of red onion, cucumber and cilantro. Serve with lime. Makes 4 to 6 servings.
