The weather has been a weirdly beautiful this August in NYC. We only had a few weeks of unbearable heat and humidity (back in July). August has been sunny and not too hot and only occasionally a little bit muggy. It has not been the kind of weather that demands cold soup I have been eating cold soup, despite the perfect weather, and I can tell you that it still tastes good even when you are not suffering through a five-week long heat wave. Who knew? Anyway, I know that it is late, but here is a cold soup post. Maybe it’s still hot where you live? Wait. Let me just enjoy the experience of being smug about the weather in my town. I don’t get to do it often. Okay, I’m done.
It turns out that I have posted quite a few cold soup recipes on this blog. You can click on the names or photos below to find them. Also, I have made, eaten and shared many batches of Chilled Watermelon, Tomato and Almond Soup from Small Plates and Sweet Treats by Aran Goyoaga. You can find this recipe on her beautiful blog Cannelle et Vanille but I urge you to buy the cookbook. It is even better than the blog. You won’t regret it.
I have been trying cold avocado soup recipes this month. Some of them were crazy! When you are dealing with something as delicious as avocado as your base, be wary of any recipe with dozens of ingredients, including large amounts of butter, that takes over an hour to make.
In contrast, the recipe below is simple and delicious. I got it from my parent’s friend Keith who has been the source of quite a few of the more elegant recipes that I have posted on this blog (fig, lamb and eggplant moussaka, pumpkin walnut soup, cabbage with fruit and fennel seed) as well as a few culinary foraging adventures (salmon, wild plums). My only addition to this recipe are the strongly suggested garnishes. I don’t know how authentically mexican this soup is, but I do know that it was invented by someone who likes margaritas. It would be pretty fabulous with some Chipotle Shrimp or Red Snapper Hash Tacos.
- 6 cups chicken stock, preferably homemade, cooled
- 2 Tablespoons chopped fresh cilantro
- 1/2 cup orange juice
- 1 seeded jalapeno, minced
- 1 Tablespoon grated orange zest
- 1/4 cup tequila
- 4 ripe hass avocados
- salt to taste
- thinly sliced radishes for garnish (optional, but highly recommended)
- thinly sliced lime (optional, but highly recommended)
- mexican hot sauce or tabasco (optional, but highly recommended)
- strips of fried corn tortilla (I didn’t do this, but it would be good!)
- Combine the first seven ingredients in a food processor or blender ( I use a large bowl and an immersion blender). Peel, pit and add the avocado last, so that it does not have time to discolour. Blend it until smooth and pale green with flecks of darker green from the cilantro and jalapeno.
- Salt to taste and chill the soup.
- Check the seasoning again once the soup is chilled and serve with garnishes.