Gosh, how I love that bright and fresh green color in this thick creamy soup! The avocado really makes this green gazpacho: the creaminess coming from the avocado is just amazing.
Some years ago I added an overripe avocado to a soup, not knowing what to expect from it. But it turned out to be a great idea because the avocado adds such a wonderful velvety texture to soups!
So here’s the deal then: you can serve this crema de aguacate soup either chilled or warm. My favorite is the cold version. This chilled avocado soup is also a great appetizer!
I’ve been using a lot of avocados lately.
I can’t believe I ignored them up until now! Well it’s not such a surprise actually. The avocados that I could find in my supermarket in Belgium were just bland, utterly tasteless. So I never really bought them in the first place.
But ever since moving to Spain, I can tell you that avocados are in my pantry almost all the time. They are lovely for breakfast, for lunch or even as a snack.
Their flavor is amazing!
Avocado Soup (Crema de Aguacate)
So here’s another treat to add to my cinco de mayo recipe list…
I used a simple handful of sweet corn, freshly chopped avocado and a sprinkle of red onion to garnish this avocado soup with.
My initial thought was to add tomato and red bell pepper as well at first. But I’m glad I kept aside out in the end. Simple flavors and cute colors. This appetizer soup really needs nothing else to persuade you at all.
Do you love creamy soups with avocado in it?
My chilled sweet corn and avocado soup: call it a green gazpacho or a cold appetizer soup... Easy to make ahead!
- 4,5 oz fresh cucumber (125 g)
- 1 large ripe avocado
- ¾ cup vegetable stock (180 ml)
- 1 small garlic clove peeled
- ¼ small red onion chopped
- a handful canned sweet corn
- a handful fresh cilantro finely chopped
- 1 tbsp olive oil
Pour the vegetable stock in a small saucepan and add the garlic clove.
Bring this to a light boil for about 7 minutes over medium heat. It doesn’t have to be hot, just comfortably warm. In the meantime peel the cucumber and chop it up. No need to discard the seeds inside. Add the cucumber to a clean blender.
Slice the ripe avocado in half, remove the seed in the middle and scoop out the soft green flesh. Add it to the cucumber in the blender.
Also add the chopped onion, olive oil and a pinch of pepper and salt.
Blend the ingredients into a fine mixture. Then gradually add the warm vegetable stock and blend the avocado soup in between. Add as much vegetable stock until you get the consistency you like.
Then check the seasoning of the avocado soup and add extra pepper and salt to taste. Don’t exaggerate on the salt because the saltiness will get more intense once the soup is cold.
You can pour the avocado soup through a fine sieve to get an even silkier texture if you like (optional). Then chill the avocado soup in the fridge for at least 1 hour. Take it out again 20 minutes before serving. Pour the avocado soup into bowls or deep plates and garnish with corn and freshly chopped cilantro.