Recipe: Chilled Reed Avocado Soup

Recipe: Chilled Reed Avocado Soup

Chilled Reed Avocado Soup

Makes 2 cups


1 Reed Avocado, seed and skin removed
1/4 cup of sliced white onion
Serrano pepper thinly sliced to taste (we used 1/6 of a Serrano)
Lime juice to taste
3 stems and leaves of cilantro
Chipotle pepper to taste
Cumin to taste
1 cup of sparkling water (non-flavored
3 tablespoons of quality olive oil
Kosher salt and freshly ground black pepper to taste


Add all the ingredients to a blender and blend for 30-45 seconds.

Chill the soup for at least two hours and up to eight hours.

Serve chilled with tortilla chips.

Garnish with cubed tomatoes, cucumber, white onion, cilantro, and a drizzling of olive oil.


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