Gluten Free Sopa Fría de Aguacate (Chilled Avocado Soup) Recipe



personal chef fort lauderdale


SERVES 6–8

2 serrano chiles, stemmed, seeded, and finely chopped

2-4 large ripe avocados, pitted, peeled, and roughly chopped

1/2 medium white onion, finely chopped

6 cups/1.4L chicken or vegetable stock

1 cup/250ml heavy cream

⅓ cup/78ml fresh lime juice

Kosher salt and freshly ground black pepper, to taste

2 plum tomatoes, cored, seeded, and finely chopped

Combine the serrano chiles, the avocados, and the onion in a food processor or blender, and process until a smooth paste forms. Add stock, cream, and lime juice, and purée until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours.

Garnish with tomatoes.



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