This recipe is adapted from one at the Mayan Beach Garden on the Costa Maya. Avocados should not be cut in advance of using, since they oxidize quickly, turning their beautiful yellow-green color into an unappetizing brown. Tossing with lime juice will prevent some of this, but cutting avocados is not a “do ahead” recipe step. If buying coriander (cilantro) seeds in Mexico to grind at home, remember that seeds dyed pink are for planting only. Buy seeds for cooking at a supermarket or a market stall that sells chiles and spices.
- 2 tablespoons olive oil
- ¾ cup chopped onion
- 1 tablespoon minced garlic
- 1 piece ginger root, about 1 ½ inches long, peeled and minced
- 2 jalapeño chiles, seeded and minced
- 4 cups chicken stock, thoroughly defatted
- 3 ripe avocados
- juice of 1 lime
- ½ cup Mexican crema or crème fraiche (or use regular sour cream thinned with a little milk)
- ½ teaspoon ground coriander
- chopped cilantro for garnish
Heat the oil in a saucepan, add the onion and sauté until transparent. Add the garlic, ginger and chiles, and sauté for 5 minutes more, taking care not to brown the garlic. Add the stock, simmer for 5 minutes, remove from heat and allow to cool.
Peel, seed and chop the avocado, tossing it with the lime juice. Place the stock and avocado in a blender, and puree until smooth. This will have to be done in two batches. Add salt to taste.
Place the soup in a container and cover with plastic wrap, pressing down lightly so that the surface of the soup is covered with plastic. Chill for at least 30 minutes.
While the soup is chilling, mix the crema with the ground coriander. Chill mixture while the soup is chilling.
When ready to serve, stir or swirl in the crema and garnish with chopped cilantro. Makes 4-6 first course servings.
Cool and refreshing: Mexican summer soups