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Mexican Avocado Soup

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2 perfectly ripe avocados
cucumber, peeled and chopped
1 small green chilli, deseeded and chopped
1 thick slice of mild onion, roughly chopped
1 garlic clove, sliced
Juice of 2 limes or 1 lemon
A small handful of fresh coriander leaves
600 ml/1 pint cold water

To serve

A few coriander leaves quartered
lime or lemon
coarse salt
Tortilla chips
Chilled tequila (optional)


Serves: 5


Halve the avocados, remove the stones and scoop out the flesh. Put the flesh in a liquidizer with the rest of the ingredients and blend thoroughly. Taste and adjust the seasoning, remembering that you will be handing round salt and lime quarters for people to add their own. Chill for at least 30 minutes.

Serve the chilled soup in small bowls, topping each portion with a coriander leaf. Hand the lime quarters, coarse salt and tortilla chips separately.

To make a Mexican splash, accompany with little glasses of very cold tequila, either to sip with a suck of lime and a lick of salt, or to stir directly into the delicate creamy green soup.

The Mexicans also serve this soup hot: use boiling vegetable stock instead of cold water, prepare it just before you're ready to serve and don't reheat.

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