Avocado Soup

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Avocado, or zaboca as it is called in Trinidad, is widely available and it’s not uncommon to see large avocado trees overladen with ripe fruit in front yards. One afternoon, while I was taking tea on the balcony at Pax Guest House, a football-size avocado burst free from a branch and landed on the ground with a huge thud. The avocado was so large and ripe that small birds walked into the burst shell, ate their fill, and left—for two days straight!


  • 5 ripe Haas avocados, peeled and chopped (about 4 cups)
  • 1 teaspoon green seasoning
  • 2 teaspoons coarse salt
  • ¼ teaspoon ground white pepper
  • 1 cup heavy cream
  • 4 cups chicken broth
  • cup sherry
  • Avocado slices for garnish


  1. Place the avocados, green seasoning, salt, white pepper, and cream in a blender or food processor and puree until smooth.
  2. Heat the chicken broth in a large saucepan and bring just to a boil. Stir the avocado mixture into the broth. Simmer for 1 to 2 minutes and then add the sherry and simmer for 1 minute more. Adjust the seasonings to taste. Serve the soup warm or cold.