| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons olive oil
- 1 cup diced white onion
- 1 serrano chile, stemmed, seeded, and diced
- 3 garlic cloves, minced
- Salt, for seasoning, plus 1 teaspoon
- 4 firm ripe avocados, halved, pitted, peeled and mashed
- 4 cups chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh cilantro leaves
- 2 cups water
- 1 teaspoon freshly ground black pepper
- 1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
- Crostini or croutons, for serving, optional
Instructions
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
- Season with salt, to taste. Remove from the heat and set aside to cool.
- Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
- Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 310 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 12 mg |
| Sodium | 513 mg |
Reviews
This just tasted like watery guacamole. Will try again and leave out the water as others have suggested but the recipe as stated just wasnt great.
Very good! The only change I made was to not add the water. We loved the flavor and consistency without it. Thanks for the recipe!
We have a vegetarian in an otherwise beef, chicken,duck, pork, anything that moves, eating family. So this recipe, using mushroom bouillon makes it available to all. That was the only change i made and we loved it. Some fresh from the garden Basil and parsley got thrown into the blender and parsley was served on top. Delicious.
Be sure to salt well, or it will taste very bland. We prefer with an extra pepper, especially when small, to taste. Quality and ripeness, and size, of avocados makes a huge difference. Fresh lemon or lime juice is important, not yhat squeezy stuff. Make sure it is fresh cilantro, too, not dried!
Perfect for a summer day! I altered the recipe a bit to make it more flavorful. I added more lemon juice and more cilantro. I think next time I won’t add the water. The broth keeps it at a good consistency. Definitely recommend!
Don’t add the water. It’s not needed and keeps the soup from being bland. I found the soup tasty and refreshing and just the right consistency.
Sorry. Recipe is good. But tried to view the video and after several minutes advertisment just ended… and no video. Sorry. Bad.
The soup is good but the recipe says 3 T. of olive oil but only tells what to do with 2 T. Do I drizzle it over or include it in the blender?
I love this recipe! For those who found it bland, I suspect the avocados were the culprit. I have made it several times, and have noticed the flavor changes dramatically if the avocados aren’t the right ripeness – under-ripe, and it comes out bland, over-ripe and there is a tangy aftertaste that I don’t find appetizing.
For this last batch, I had very large avocados, and found I was having to add way more chicken broth than the recipe called for. The soup starting getting a strong “chicken” flavor that I didn’t really like, so I decided to thin it with some cucumber water I had in the fridge. This gave it such a fresh taste, I think I’ll do this every time! Great subtle addition to the soup.
This was outstanding! I used a Jalapeño instead of serrano, and just sort of winged it for one serving. It was a test batch to see how it was. I added about 1/4 c cream in the blender and that really helped smooth it out. I’m making this again on Thursday!