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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Another Williams-Sonoma recipe. This soup can be served chilled or at room temperature. In addition to the salsa condiment, the recipe states that you can add cooked crabmeat or shrimp as well. Ingredients:
3 large avocados, diced |
3 cups chicken broth (or as needed) |
1 -1 1/2 cup heavy cream |
2 tablespoons lemon juice |
salt and pepper |
1 1/2 cups tomatoes, finely chopped |
1/3 cup red onion, minced |
2 jalapeno peppers, seeded and minced |
2 garlic cloves, minced |
3 tablespoons lemon juice |
1/4 cup fresh cilantro, chopped |
1/4 cup olive oil |
salt and pepper |
cooked chopped shrimp or crabmeat |
Directions:
1. Working in 2 or 3 batches, combine the avocados, broth, and cream in a blender. Puree until smooth. Adjust the amount of cream used, as needed, for a good soup consistency. Transfer to a bowl. Stir in the lemon juice and season to taste with salt and pepper. Cover and refrigerate until cold but not overly chilled, about 1 hour.
2. Meanwhile, make the tomato salsa. In a bowl, combine the tomato, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper. Stir well, taste, and adjust the seasonings.
3. To serve, remove the soup from the refrigerator, taste, and adjust the seasonings. Ladle the soup into chilled individual bowls. Top each serving with some of the diced shrimp or crabmeat and a generous dollop of the salsa.
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