Chilled Avocado Soup with Cumin

Name: Chilled Avocado Soup with Cumin
Yield: Serves four
Cuisine: Spanish
Ingredients: 300 ml/½ pint/1¼ cups iced water; salt and ground black pepper; roughly chopped fresh flat leaf parsley, to serve; 450 ml/¾ pint/scant 2 cups fresh chicken stock, cooled, and all fat skimmed off; 1.5 ml/¼ tsp paprika; 1.5 ml/¼ tsp ground cumin; juice of 1 lemon; 2 garlic cloves, chopped; 1 bunch spring onions (scallions), white parts only, trimmed and roughly chopped; 3 ripe avocados

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Andalusia is home to both avocados and gazpacho, so it is not surprising that this chilled avocado soup, which is also known as green gazpacho, was invented there. In Spain, this deliciously mild, creamy soup is known as sopa de aguacate.

Ingredients

3 ripe avocados
1 bunch spring onions (scallions), white parts only, trimmed and roughly chopped
2

Europe
Spain
Mediterranean
Soup
Gluten-free

Method

Starting half a day ahead, put the flesh of one avocado in a food processor or blender. Add the spring onions, garlic and lemon juice and purée until smooth. Add the second avocado and purée, then the third, with the spices and seasoning. Purée until smooth.

Ingredients

Method

Photos