Guacamole Soup

Pin It

I was off in blog world this morning and Mexican food reference after Mexican food reference kept catching my eye and before I knew it I was craving a tequilla shot at 11am.

But I was leaving for crossfit in 20 minutes and tequilla+ cross fit (unless it’s the other way around) do not mix and sort of makes me want to die just thinking about it. So in a last minute, desperate attempt to fulfill my Mexican food desires, I whipped something together fast that I could enjoy right after my workout.

And it was perfect because I had this avocado the size of my foot to use up. This is a called a green skin avocado and is different than your typical Haas avocado. It’s different because it’s double the size and half the price and although that always leaves me a little skeptical, I decided to try one out.

I’m happy to report it’s strikingly similar to your typical avocado. Apparently they are lower in fat and calories, and the taste is slightly less pronounced, but I’m all for cheaper and bigger. Aren’t we all? (In fact, yes, most of us are all for cheaper and bigger and that’s probably what’s wrong with our country, but avocados are a little different than the dollar menu).

Call this what you will- chilled avocado soup, savory avocado pudding, a perfect excuse to eat a heaping amount of guacamole and not feel guilty- but I think the name Guacamole Soup works just fine.

I think eating a whole bowl of guacamole with a spoon is kind of bad ass. And so is ripping tequilla shots mid- afternoon, post workout.

But for now I’ll just stick with the soup.

Guacamole Soup

• 1/2 large green skinned avocado (or 1 whole Haas avocado)
•  1 cup chicken broth (or veggie broth or possibly water)
•  1/4 jalepeno pepper, seeds removed
•  Handful of spinach (optional)
•  Juice and zest from 1/2 of a Lime (about a Tbsp)
•  Salt, Garlic Powder, Cumin, Cayenne
•  2 Tbsp Coconut Milk Cream (or sour cream)
•  Garnishes (cilantro or green onions)

Add all ingredients except broth and coconut milk into a food processor and process while slowly adding in broth until you reach a desired consistency. If you want a thicker soup use 2/3 cup broth. I used about 1/2 tsp salt and 1/4th tsp of the other spices but adjust based on your tastes. Start with less and add as you taste to reach your desired spice profile.

Stir in coconut milk.

Garnish with green onions or cilantro.

Tips/ Ideas: This recipe is really flexible and can be tailored to how you like your guacamole as well as to what you have on hand. Fresh tomatoes? Chop them up and throw them in at the end for some texture. Want more protein? Add some shredded chicken. Adjust broth amount for desired thickness. 

Store with the avocado pit in the center to keep it from browning.

.

Do you love Mexican inspired dishes? Have you ever tried or seen this variety of avocados? What green foods will you be enjoying this St. Patrick’s Day?