Bowl of Avocado Soup
(click to enlarge)

Avocado Soup


Trinidad   -   Zaboca
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
1-1/2 hrs
Yes		 An unusual soup, popular in the Caribbean and Mexico. Comments.




-------
1-3/4
1/2
1-1/2
1/4
1/4
-------
3
1/4
-------
10
---
#
T
t
t
c
---
c
c
---
oz
-- Purée
Avocado (1)
Green Seasoning (2)  
Salt
Pepper
Sour Cream (3)
------------
Broth (4)
Sherry, dry
-- Garnish
Avocado (more)
Do Ahead   -   (45 min)
  1. If not on hand, prepare Green Seasoning (or other seasoning of choice).
Make   -   (40 min)
  1. Peel AVOCADOS, de-seed, and chop about 3/4 inch.
  2. Place all Purée items in a food processor or Mixie and reduce to a purée.
  3. Bring BROTH to a boil in a 3 quart heavy bottomed sauce pan. Stir in Purée, and bring back to a simmer for about 2 minutes.
  4. Stir in Sherry and simmer another minute.
  5. Serve warm, cool, or chilled, with garnish of choice.
NOTES:

  1. Avocados:

      Use Mexican / Guatemalan (California) type Avocados. Tropical (Florida) type Avocados are huge, but they are comparatively watery. For details see our Avocados page.

  2. Green Seasoning:

      This is a sauce used all over the Caribbean - Caribbean Green Seasoning. If you make more than you need, it freezes well. You could also use Green Mojo. Some recipes for this soup use a very different seasoning, such as All Purpose Seasoning or Curry Powder.

  3. Sour Cream:

      Some recipes use Yogurt.

  4. Broth:

      Chicken Broth is almost always used, but you could use a good vegetable broth to make the soup vegetarian. , but if you want it vegetarian, you can use a good Vegetable Stock. If you are really pressed for time, you can use water with 1/3 cup of Vegeta®, or for non-veg 1/3 cup of Chicken Powder.

  5. Comments:

      The pattern recipe was adapted for Puerto Rican tastes (no chili heat) from a West Indian (Caribbean) recipe that had been adapted for restaurant service as a soup course (fully puréed). My recipe is more "home style", with a lot more texture, interesting enough to be a main course or lunch soup. Due to necessary adaption with the Chilis (see above) it is also more "West Indian", with a little more heat than favored in Puerto Rico.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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