AVOCADO SOUP WITH SALSA FRESCA

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Avocado Soup with Salsa Fresca image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

4 large ripe avocados
Juice of 2 limes
3 cups chicken stock
1 cup Mexican Crema, recipe follows
Sea salt and freshly ground black pepper, to taste
Salsa Fresca, recipe follows, for garnish
2 cups heavy cream
1/4 cup buttermilk
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapenos, stemmed, seeded if desired, and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons freshly squeezed lime juice
3/4 teaspoon sea salt
Pinch of freshly ground black pepper

Steps:

  • Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly.
  • When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper.
  • Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.
  • Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
  • Combine all of the ingredients in a mixing bowl. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

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