Guacamole Soup Recipe – Spiced Avocado Soup
This delightful Guacamole Soup, infused with a burst of flavors, brings the creamy goodness of avocados to a warm and comforting dish, perfect as an appetizer or a cozy evening indulgence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Avocados (ripened) | 3 |
| Extra Virgin Olive Oil | 1 tablespoon |
| Garlic (minced) | 1 teaspoon |
| Onion (chopped) | 1/2 cup |
| Vegetable stock | 5-6 cups |
| Coriander (Dhania) leaves (chopped) | 1/2 cup |
| Pickled jalapenos or long green chilies | 5-6 or 2 |
| Sour cream | 2-3 tablespoons |
| Corn flour tortilla | As needed |
| Lemon juice | 1/2 tablespoon |
| Salt | To taste |
| Whole black peppercorns (crushed) | 1/2 teaspoon |
| Onion (cut into rings) | 1 |
| White vinegar | 4 tablespoons |
| Sugar | 2 teaspoons |
| Salt (for pickling) | A pinch |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 180 |
| Protein | 3g |
| Carbohydrates | 18g |
| Dietary Fiber | 5g |
| Fat | 10g |
| Saturated Fat | 1g |
| Sodium | Varies |
Instructions
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Preparation of Pickled Onions: Begin by gathering all your ingredients. In a small mixing bowl, combine the white vinegar, sugar, pinch of salt, and sliced onion rings. Cover and set aside, allowing the onions to marinate for about an hour, which will enhance their flavor.
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Cooking the Base: In a large saucepan, heat the extra virgin olive oil over medium heat. Add the minced garlic and chopped onions, sautéing until the onions become transparent and fragrant. Next, pour in the vegetable stock and bring it to a gentle boil. Allow it to simmer for 3-4 minutes, letting the flavors meld beautifully.
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Blending the Avocados: While the stock simmers, pit the avocados and scoop the flesh into the saucepan. Add the chopped coriander, pickled jalapenos (or green chilies), lemon juice, and a sprinkle of salt. Using an immersion blender, blend the mixture until smooth. Alternatively, let it cool slightly and blend in a regular blender for a creamy consistency.
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Final Cooking: Return the blended soup to the heat and cook on a gentle flame until warmed through. Adjust seasoning with freshly crushed black pepper and additional salt if desired.
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Serving: To serve, ladle the warm guacamole soup into bowls. Garnish with the marinated onion rings, a dollop of sour cream, and accompany with corn tortillas. For an extra treat, serve alongside Mexican Vegetable Nachos to enhance this vibrant appetizer.
This Guacamole Soup is not just a feast for the taste buds; it’s a comforting embrace of flavors that embodies the ultimate in Mexican culinary delight. Enjoy every spoonful!
