Name: Margarita Jameson’s Cold Avocado Soup (Caldo Frío de Aguacate Margarita)
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: Crema Agria Preparada or plain sour cream; 1 medium-large ripe, red tomato, peeled, seeded, and chopped (about 1 cup pulp); Salmon caviar; 2 very ripe avocados (preferably the black-skinned Hass variety); 2 tablespoons unsalted butter or vegetable oil; ½ cup (loosely packed) fresh cilantro leaves; Shoestring tortilla strips, fried crisp in oil or lard; 2 fresh chiles, either jalapeño or serrano, tops removed, seeded, and roughly chopped; or use canned jalapeños; 1 small onion, finely chopped (about ½ cup); 1 teaspoon salt, or to taste; 2 garlic cloves, minced; Chopped scallion tops; 4 cups Caldo de Pollo Casero

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This soup was served on a visit to friends of my mother and stepfather. Margarita and Juan Jameson, both of old Mexican familias de abolengo (blueblood families), welcomed us in their beautiful apartment in the hills of Mexico City with a marvelous comida consisting of cold avocado soup, pan-fried chicken breasts, sweet-and-sour marinated ancho chiles (see Chiles Anchos Nana Luz), and olive-size new potatoes in a tomatillo sauce. A sim