📝 About This Recipe
This sophisticated cold soup is a masterclass in texture, blending the buttery richness of ripe Hass avocados with a bright, citrus-forward base. Originating from the sun-drenched regions of Mexico and refined with French culinary techniques, it offers a refreshing reprieve on a sweltering afternoon. The addition of Greek yogurt provides a subtle tang that balances the healthy fats, creating a silky mouthfeel that is both indulgent and incredibly light.
🥗 Ingredients
The Soup Base
- 3 large Hass Avocados (very ripe, pitted and peeled)
- 2.5 cups Vegetable Broth (high quality, chilled)
- 1/2 cup Greek Yogurt (full fat for best creaminess)
- 3 tablespoons Lime Juice (freshly squeezed)
- 1 small Shallot (finely minced)
- 1 clove Garlic (grated into a paste)
- 1/2 Jalapeño (seeded and minced for subtle heat)
- 1 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon White Pepper (to maintain the vibrant green color)
- 1/4 teaspoon Cumin (ground)
Cilantro Infusion & Garnish
- 1/2 cup Fresh Cilantro (leaves and tender stems)
- 1/4 cup Extra Virgin Olive Oil (fruity and mild)
- 2 pieces Radishes (sliced into paper-thin rounds)
- 1/4 cup Corn Kernels (charred or fresh)
- 1 pinch Microgreens (for elegant plating)
👨🍳 Instructions
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1
Place your blender jar in the refrigerator for 10 minutes before starting to ensure everything stays as cold as possible during the emulsification process.
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2
Prepare the herb oil by blending the 1/2 cup of cilantro with the 1/4 cup of olive oil until completely smooth. Strain through a fine-mesh sieve into a small bowl and set aside.
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3
Scoop the flesh of the three avocados into the chilled blender. Immediately pour the lime juice over them to prevent oxidation and preserve the bright green hue.
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4
Add the minced shallot, garlic paste, and jalapeño to the blender. These aromatics provide the 'backbone' of the flavor profile.
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5
Add the Greek yogurt, cumin, salt, and white pepper. The white pepper is essential here to avoid black specks in your pristine emerald soup.
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6
Pour in 2 cups of the chilled vegetable broth. Reserve the remaining 1/2 cup to adjust the consistency later.
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7
Blend on low speed, gradually increasing to high, until the mixture is completely silky and aerated. This should take about 60-90 seconds.
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8
Check the thickness. If you prefer a thinner consistency, add the remaining 1/2 cup of broth and pulse until incorporated.
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9
Taste the soup. Avocados vary in richness, so you may need an extra pinch of salt or a squeeze of lime to make the flavors pop.
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10
Pour the soup into a glass bowl, cover tightly with plastic wrap pressed directly onto the surface of the liquid, and chill in the freezer for 15 minutes or the fridge for 1 hour.
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11
While the soup chills, lightly char your corn kernels in a dry pan over high heat for 2 minutes until they develop dark spots.
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12
To serve, ladle the cold soup into chilled shallow bowls.
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13
Drizzle the vibrant cilantro oil in a circular motion over the top of each bowl.
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14
Artfully arrange the radish slices, charred corn, and microgreens in the center.
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15
Serve immediately while the temperature is at its most refreshing.
💡 Chef's Tips
Always use Hass avocados for this recipe; their high oil content ensures the creamiest texture. To keep the soup from turning brown, ensure the plastic wrap is touching the surface of the soup while chilling. If you want a vegan version, substitute the Greek yogurt with a full-fat coconut milk or a cashew-based cream. Do not skip straining the cilantro oil; the clarity of the oil makes for a much more professional presentation. If the soup feels too heavy on the palate, add a splash of cold water or more lime juice to cut through the fat.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Sparkling Rosé. Serve alongside warm, buttered sourdough crostini or salty tortilla chips for texture. Top with a few chilled, poached shrimp for a more substantial appetizer. Complement the meal with a side of jicama and orange salad with a chili-lime dressing. A small dollop of crème fraîche can be added for extra decadence.