Soup’s On 2: The Avocado Chronicles
The other night I made a cold avocado soup at a friend’s house. It was different, and came out really well. Here’s the rough recipe:
2 avocados, mashed
1 Pint sour cream
1 Tbs Worcester sauce (although, in retrospect, I’d have used a teaspoon)
2 Tbs lime juice (but I ended up adding more)
1 Can cream of mushroom soup (If I make it again, I’ll be leaving this out)
Salt and Pepper to taste
The recipe didn’t call for it, but fresh cilantro to taste (Limes, avocados, cilantro, it seemed right.)
Milk to thin soup
Now for the complicated preparation instructions: Mix it all up.
If you use the canned soup, watch how much salt you add. Make sure to taste it. Before you add the milk, the mixture will be very thick, more like guacamole than soup. The recipe said “add just enough milk to achieve the proper texture.” That’s extremely vague. Make it as thin as you like your soup. Chill.
This one, as most cold recipes (be it a cold soup or a salsa) are, is better the second day. The flavors have some time to get all happy and acquainted and intermixed and balanced. I found the Worcester to be a little overpowering, but it had backed off and homogenized the second day.
Warning: It doesn’t keep very long. Less than a week in the fridge. I don’t know how well it freezes.
A very nice summer soup. Tasty, but I like the watermelon better.
