December 12, 2011 § 4 Comments
J: So, I don’t remember if I have expressed my feelings on avocados on this blog yet. Here they are: I LOVE AVOCADOS. They are one of my favorite foods. I regularly used to have just an avocado, maybe with some cottage cheese or something, for a light lunch or dinner. I would eat them every day if I could. And so, a few weeks ago, while it was still in the 70s (ridiculous!), when Erik and I were trying to come up with an interesting soup to make, I thought of this: avocado gazpacho. The recipe we came up with was, I think, not the best one; it was fine the first night, but the longer it was in the fridge (read: by the second night) it had a bit of a funny taste to it. We’re both pretty sure that was the fault of the cucumber. Simple fix: don’t add cucumber. Otherwise, this soup was rather delightful: creamy, cool, and refreshing.
I’m including here the original recipe we used, as well as an alternative suggestion we came up with after the fact: guacamole soup! As always, feel free to add your own twist to this recipe, and let us know what you find works best for you — we want to improve on this, and welcome any suggestions.
This is what we used:
2 ripe avocados
1 green bell pepper
Salt, black pepper, to taste
Vegetable stock or water (you’ll need this because blending everything together creates more of a mousse than a soup)
Ricotta cheese, to taste/textural preference
Alternative suggestion: Guacamole soup
2 ripe avocados
1 large tomato or 2 smallish tomatoes
Cilantro, salt, black pepper, to taste
Vegetable stock or water
Optional: Ricotta cheese to blend in, other cheese (cheddar? pepperjack?) for topping
This is really a pretty straightforward soup. In fact, a lot of soups are really pretty straightforward, which might be why we like making them so much. Combine ingredients; blend. Ta-da!
…I suppose you want pictures and some semblance of a recipe, though. Okay, here we go. Chop up all your vegetables. I’d recommend a relatively fine dice, but since these are all getting blended anyway, you don’t have to make them perfect by any stretch. We sautéed the onion and pepper a bit, to soften their sharpness, and I’d recommend doing the same — but if you love raw onion, you certainly don’t have to do this.
Attack your avocado and cucumber in a similar fashion, and add those to the veggie bowl.
We realized, too late, that this bowl was inadequately-sized for blending. If you have better foresight than we did, you will have used a larger bowl in the first place. If not, at this point in the process, transfer your mass of green vegetables into a very large bowl, and place this in the sink or bathtub or some other splatter-resistant area. Prepare for blending: this may include donning safety goggles, and should certainly involve an apron.
Blend the soup most of the way. At this point, begin adding small amounts of stock/water and ricotta. The liquid will thin out the vegetables (without it, this is really not soup-like at all), and the ricotta will add a lovely creaminess to it.
Continue doing this until you’ve reached your desired thinness/creaminess. Ideally, at this point you would be able to chill the soup in the fridge for a couple hours — it is gazpacho, after all. But, if not, it’s probably serve-able as is. If you like, add a cannelle of ricotta to the top, or grate some other cheese into the soup. Enjoy!