Sopa De Aguacate (Avocado Soup)
Submitted by lmenor
Sopa de Aguacate is a traditional Mexican avocado soup with mashed avocados stirred into a tomato-onion stock and finished with cream. Served with crispy fried tortilla croutons.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis classic Mexican avocado soup starts with a browned roux base of flour and onion, simmered with tomatoes until the mixture cooks down and concentrates. That savory, slightly sweet tomato stock gets poured over mashed avocados and cream in a tureen, creating a rich, silky soup in seconds.
The avocados aren’t cooked. They stay raw and get blended with cream, then the hot stock hits them and everything comes together into something creamy and bright with that unmistakable buttery avocado richness.
The fried tortilla croutons are a must. Cut into small squares and fried golden in shortening, they add crunch and salty contrast to every spoonful.
Kitchen Tips
- Use ripe avocados that give slightly when pressed. Underripe ones won’t mash smoothly and you’ll get a grainy soup.
- Serve immediately after combining the stock and avocado mixture. Avocado oxidizes quickly and the color dulls within minutes.
- Skip the green food coloring if your avocados are ripe enough. Good avocados give the soup plenty of natural green on their own.
Variations
- Add a diced jalapeno or serrano to the tomato mixture for a spicier version.
- Squeeze fresh lime juice over each bowl before serving for a bright, tangy finish.
- Garnish with crumbled cotija cheese and chopped cilantro for a more dressed-up presentation.
Ingredients
Directions
Heat one tablespoon shortening, blend in flour and brown.
Add onion and tomatoes and boil until mixture is reduced to about one-half.
Add a pinch of salt and pepper and add to stock.
Simmer ten minutes.
Place mashed avocados in a soup tureen, add cream and mix well.
Add a few drops of green coloring and stock.
Stir and serve immediately with tortilla croutons which have been made by cutting tortillas into small squares and frying in three tablespoons shortening until golden brown.
Bread cubes may be used instead.
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