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Food & Entertaining

Chilled Avocado-Coconut Soup

Author: Chef Allan Schanbacher
Issue: January, 2009, Page 245
Makes  6-7 cups

3 large or 4 small ripe avocados (skins and pits removed), roughly chopped
3 tablespoons chopped cilantro
1 to 2 jalapeño peppers, seeds removed for less heat
1 tablespoon fresh lime juice
1½ cups chicken broth
13½-ounce can light coconut milk
1 to 2 cups cold water
Kosher salt, to taste
Freshly ground black pepper, to taste
Lime wedge, for garnish


Photo by Werner Segarra
 
1. Working in batches, place half the avocado, cilantro, jalapeño, lime juice and chicken broth into a blender or food processor. Purée until smooth. Pour into a larger bowl. Repeat with rest of the first 5 ingredients and add to the first batch.
2. Using a whisk, stir in coconut milk and add water 1 cup at a time until soup is thinned. Season to taste with salt and pepper. Place in refrigerator until ready to serve.
3. Ladle soup into bowls or coconut halves. Serve with a lime wedge on the side.


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