Hot Guacamole Soup

Hot guacamole as a soup might sound strange, but think of it as all the flavors you love in guac (avocado, lime, garlic, chili, cilantro) transformed into a velvety, warm bowl. The romaine lettuce blended in adds body and a subtle green freshness without overpowering the avocado.

Everything except half the chicken broth goes into a blender and gets pureed smooth. That includes the avocado, torn romaine, scallions, garlic, lemon or lime juice, ground chili, and fresh coriander. The puree goes into a pan with the remaining broth and simmers gently for just 10 minutes to meld the flavors.

Keep the simmer gentle. Avocado turns bitter if it boils aggressively, and the bright green color dulls to an unappetizing brown. A low, covered simmer preserves both flavor and color.

Chef Tips

• Use a perfectly ripe avocado. Underripe means grainy soup; overripe adds brown, off flavors.
• Lime juice gives a more authentic Mexican flavor than lemon. Use whichever you prefer, but lime is the traditional pick.
• Puree until completely smooth. Any chunks of romaine or avocado break the silky texture.
• Serve immediately. This soup doesn’t hold well. The avocado oxidizes and the flavor flattens within an hour.

Variations

• Serve chilled instead of hot for a refreshing summer avocado soup. Skip the simmering step and refrigerate the puree for 2 hours.
• Top with a dollop of sour cream, diced tomato, and tortilla strips for a more substantial bowl.
• Add a diced jalapeno to the blender for sharper, fresher heat.