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Chilled Avocado Soup

from Executive Chef Andy Gibson of Bull & Bear (DineAmic Group)

Avocado Soup

Avocado Soup, Bull & Bear

serves four


Avocado soup:
1-1/2 Tbsp olive oil
1/2 c diced Spanish onions
2 garlic cloves, minced
1 jalapeño, seeded and diced
2 avocados
2 Tbsp lime juice
2 c vegetable stock
1 c water
2 Tbsp chopped cilantro
kosher salt to taste
1 bag shoestring potatoes

Cilantro cream:
1/2 c sour cream
1/2 c lime juice
1 Tbsp chopped cilantro
kosher salt and fresh black pepper


For the soup: Heat olive oil in a medium skillet. Add onions, garlic, and jalapeño and sauté until translucent (2-3 minutes). Remove from heat. Dice avocados and put in blender. Add lime juice, water, stock, cilantro, and onion mixture. Purée until smooth then strain through a fine sieve. Season to taste with salt. Chill for 3 hours.

For the cilantro cream: To make the cilantro cream, whisk together the sour cream, lime juice, and chopped cilantro and adjust seasoning with salt and pepper.

To serve: Ladle 4-6 ounces of soup into a bowl. Garnish with cilantro cream and then top with shoestring potatoes.