' Al Lago Wines - Avocado Soup...a cold soup

Avocado Soup...a cold soup

Recipe by Simone Lagomarsino


We grow avocados, and love avocados! This is one of our favorite soups for the warmer days of Spring and Summer.

At a Glance

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 12 Appetizer-sized Servings


No special culinary equipment is needed for the preparation of this soup.


For the Avocado Soup:


3 ripe Avocados (use 2 ½ of them for the soup, and reserve half of an avocado for the topping)

1 cup of frozen Baby Corn

2 cloves of Garlic, minced

1 White Onion, finely chopped (yielding about a cup)

2 Green Onions, finely chopped

3 cups of Vegetable Broth

1 teaspoon of Salt

¼ cup of fresh Cilantro, finely chopped

Juice of 1 Lime

¼ cup of Sour Cream or Mexican Crema

2 tablespoons of Green Tabasco (optional)


For the Topping of the Avocado Soup:


Half of an Avocado, sliced

1 tablespoon of Sour Cream or Mexican Crema per serving

1 teaspoon of Cilantro per serving, finely chopped

Sprinkle with Tortilla Strips (Southwest style, which you can generally find in the salad section of the grocery store)  


Tortilla Strips



Bring together the vegetable broth, the baby corn, the garlic, half of the white onion, and salt to a boil in a 3-quart sauce pan. Then, reduce the heat slightly and cook for another 20 minutes. Remove it from heat and set it aside to let it cool.

Once the broth has cooled, pour it into a blender along with the remainder of the white onion as well as the green onions, and puree until smooth.  Pour the contents through a sieve and into a bowl, and discard the solid pieces.  Then pour this mixture back into the blender and add the 2 ½ avocados and lime juice to the blender--slicing the avocados into smaller pieces while adding them.  Add the Mexican Crema (or sour cream) as well as the Tabasco, and pulse it until it is fully integrated. 

Put the soup in a container and add the cilantro and stir.  Store in the refrigerator for at least an hour before serving. This soup should be served cold.

When ready to serve, ladle the soup into small bowls.  In the middle of each bowl of soup, add the topping -- 1 tablespoon of Mexican Crema (or sour cream), 1 slice of avocado, a few of the tortilla strips sprinkled on top, and the cilantro. Serve immediately.


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