Go Back

Avocado Soup with Spicy Salsa

Course: Soup

Ingredients

  • Red tomato – 1; finely chopped
  • Spanish red onion – 1 medium finely chopped
  • fresh cilantro/coriander leaves – 2 tbsp coarsely chopped
  • Serrano or jalapeno chili – 1 seeded and chopped
  • Lemon – juice of 2
  • Chaat masala – ½ tsp
  • Himalayan black salt/kala namak – ¼ tsp
  • Shallots/small onion – 4-5; finely chopped
  • Gwen avocados – 3 peeled, pitted and cut into chunks
  • Olive oil – 2 tbsp
  • garlic – 3 cloves chopped
  • vegetable stock – 1-quart; more if required
  • Salt – to season
  • 1 jalapeno – to garnish; sliced

Instructions

  • In a non reactive bowl, add the tomatoes, chopped onions, cilantro, jalapenos and half the lime juice. Season with chaat masala, black salt and regular salt. Mix well to combine and refrigerate.
  • In a large non-reactive mixing bowl, toss the avocados with the remaining limejuice until evenly coated.
  • Heat the oil in a large saucepan over medium to high heat and add the shallots, garlic and sauté until the onions are translucent.
  • Add the avocados and stock; season with salt and mix well. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes. Remove from heat and puree in a blender, adding more stock if the mixture is too thick.
  • Refrigerate and serve chilled, topped with spicy salsa and sliced jalapenos.

Notes

Chaat masala is an Indian spice blend available at most Indian stores.