Avocado Soup with Radishes & Cilantro Cream
Submitted by trupert
Chilled Avocado Soup with ginger, serrano chile, and lime, topped with cilantro cream and walnut oil-dressed julienned radishes. A layered Mexican-inspired cold soup that also works served hot.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minThree avocados and avocado oil both go into this soup, which commits fully to the avocado as the primary flavor. The base builds with onion, garlic, fresh ginger, and serrano chiles sauteed in avocado oil before the stock goes in. That combination of ginger and chile heat underneath the cool, creamy avocado is what makes this more interesting than a standard blended avocado soup.
The soup gets chilled thoroughly before serving, ideally for several hours. Cold temperatures tighten the texture and sharpen the lime flavor. Then come the garnishes, which are what really make the dish: a spoonful of cilantro sour cream and a small pile of julienned radishes tossed in walnut oil and lime juice. The radishes add crunch and a peppery sharpness that cuts through the richness.
The recipe notes a variation: this soup is equally good served hot as an opener to a Mexican meal. Same ingredients, different experience.
Chef Tips
- Toss the chopped avocado with lime juice immediately before blending to prevent browning and keep the soup’s color bright green.
- Blend in batches - only fill the blender container about ¾ full with the hot stock mixture. A sealed, overfull blender with hot liquid can force the lid off.
- Taste and adjust lime and salt again after the soup is fully chilled. Cold suppresses saltiness and acidity, so it usually needs more than you think.
Variations
- Use vegetable stock instead of chicken broth to make this vegetarian.
- Swap jalapeños for serranos for a milder heat level that’s easier to control.
Ingredients
Directions
Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion.
Sauté for 5 minutes and add garlic, ginger and 2 of the peppers.
Sauté for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat.
While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them.
Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container.
Add hot stock and vegetables until container is about ¾ full and process until the mixture is smooth and liquid.
Chill the soup thoroughly, preferably for several hours.
To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste.
Chill until you are ready to use it.
Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of ½ lime and salt to taste.
Chill until you are ready to use them.
Taste the chilled soup and add salt and more lime juice to taste.
Ladle it into chilled soup bowls.
Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes.
Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal.
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