The recipe for today’s post is one of my standbys. It is always delicious, has minimal ingredients and is beautiful when presented. It is great for a light dinner or as a first course if you have company over. AND-It is completely free of all allergens so it’s safe for everyone!
The base for this delicious soup? Avocado and vegetable stock. That’s it!!! Avocado is my favorite trick for making a myriad of things thick-smoothies, puddings and in this case soup. Blend that up with some lime juice and cilantro and then top with your favorite Mexican flavors. Sometimes I dress up the soup with some diced roasted red pepper, cilantro and charred corn-especially if it’s in season! Sometimes I just do some more cilantro and a nice sprinkle of sea salt. And if you like some spice, I would recommend ordering up some stamp red pepper flakes from my friends over at Lezzet Spices. Exponentially better than your average red pepper flake and from local entrepreneurs who source the spices from small farmers in Turkey. Delish!
Gluten free, dairy free
- 2 medium, ripe avocados
- 2 cups good quality vegetable stock
- zest and juice from 1 lime
- ¼ cup packed cilantro
- Assorted toppings such as:
diced roasted red pepper, lime zest, chopped cilantro, red pepper flakes, chili oil, chopped mint, crushed tortilla chips, roasted corn kernels, toasted pumpkin seeds
Scoop the flesh from the avocados into a blender and add the vegetable stock, lime juice and zest and ¼ cup packed cilantro. Blend until silky smooth and chill 1-2 hours.
When ready to serve, pour into bowls and sass up with desired toppings!