Cold avocado ginger soup can cool us down while provide a wonderful tasteful adventure.
I have always enjoyed avocados and we have them here at my house most every week. This soup has a smooth and creamy texture with flavors that roll around on your tongue giving the palate a great deal of satisfaction. Garnished with crèma fresca and pickled ginger, the pickled ginger is an outstanding contrast of taste and texture.
If you are going to use your avocados right away, you want to buy them ripe. If not feel free to purchase them while they are still firm and hard, allowing them to ripen on your counter. When ripe if you are still not ready to use them place them in the refrigerator. The cold temperature will halt the ripening process and keep them from going bad. Bring them back to room temperature when you are ready to use.
Avocados are quite a healthy food. While a good source of potassium, fiber, folate and vitamin C, avocados are also heart healthy. Containing monounsaturated fats, just like extra virgin olive oil, makes the avocado a welcome ingredient. The following recipe contains lots of nutrition from other sources as well, like the fresh spinach.
Cold Avocado & Ginger Soup
Serves 4 to 6
4 large avocados
7 cups chicken broth, or vegetable broth
2 limes, juiced
1/2 large onion, chopped
3 Tbl fresh grated ginger
1 clove garlic, crushed
3/4 cup half and half
1 bunch cilantro leaves, rinsed
1 small Serrano pepper, ribs and seeds removed, chopped
(If you like the heat, leave in some or all of the serrano ribs and seeds)
1 cup fresh spinach, about 2 to 3 ounces
1/2 tsp salt (or to taste)
1/4 cup heavy cream
1/2 cup sour cream
2 tsp lime juice
1/8 tsp salt
Crema Fresca: In a bowl, mix heavy cream with sour cream until combined. Whisk in lime and salt, Cover and refrigerate for at least 3 hours.
Cut avocados lengthwise; twist to separate halves; remove pit; with a spoon, scoop out halves; coarsely chop.
Using a blender puree all the ingredients for the soup. Since this should take two or three turns with the blender be sure to whisk all of the puree together. Chill for about three hours.
Spoon some crema fresca into the center of each serving. Garnish with pickled ginger.