Chilled Avocado Cream Soup with Salsa and Cilantro

Soups | World cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Chilled avocado cream soup with salsa and cilantro

Ingredients

Olive Oil - 2 tablespoons
Leek - 2 pieces
Garlic - 4 cloves
Ground Cumin - 2 teaspoons
Chicken Broth - 1 qt
Cilantro - 0.7 oz
Avocado - 3 pieces
Yellow Cherry Tomatoes - 3 pieces
Lime - ½ piece
Natural Yogurt - 5 tablespoons
Fajitas sauce - 7.1 oz

Step by Step guide

Step 1

Heat the olive oil in a large pot and add the finely sliced leek and minced garlic. Sauté until the vegetables are slightly soft, then add a couple of tablespoons of water, cover, and cook for 15 minutes until the vegetables are soft.

Step 2

Add the cumin, increase the heat, and cook, stirring, for another minute. Add the broth and cilantro stems. Season with salt and pepper, bring to a boil, reduce the heat, and cook for 15 minutes. Allow to cool.

Step 3

Peel the avocado and cut the flesh into small pieces. Transfer to a blender and mix with the cooled soup, finely chopped tomatoes, half of the cilantro leaves, and lime juice. Blend until smooth. Add the yogurt, season with salt and pepper. Chill.

Step 4

Finely chop the remaining cilantro leaves and mix with the salsa. Serve by pouring the soup into small bowls, topping with a bit of salsa and a dollop of yogurt. Sprinkle with freshly ground black pepper.