Avocado is incredibly nutritious, contains more potassium than bananas, is loaded with heart-healthy monounsaturated fatty acids, contains lots of fiber, and is full of vitamins, just to mention a few nutritional facts.
Sopa de Aguacate (Spanish)
Avocado Soup I
Serves 6
Can be dairy-free.
2 Tbs. (30 ml) each: dairy-free butter and olive oil
1 1/2 cups (300 g) chopped onions
3/4 cups (150 g) loosely packed cilantro or parsley leaves
3 ripe organic avocados, cut the meat into chunks
6 cups (1440 ml) organic chicken or vegetable broth
1 Tbs. (15 ml) organic lime juice or more to taste
organic tortilla crisps
1 cup (240 ml) queso fresco, Cotija, farmer cheese or a mild feta or dairy-free cheese
1. Heat the oil and butter over medium-low heat.
2. Add the onions and cook, stirring occasionally until softened and lightly brown, 15-20 minutes.
3. Put the avocados in a blender or food processor with the onion mixture, broth, lime juice and purée until smooth.
4. Serve cold, chilled or at room temperature with some of the tortilla crisps and cheese.
Avocado Soup II
Serves 4
Not dairy-free.
Refrigerate for 2 hours
2 organic ripped avocados, cut the meat into chunks
1 cup (240 ml) organic: skim milk or light cream for a thicker soup
4 Tbs. (60 g) minced scallions
1 tsp. (5 ml) organic lemon juice
3 cups (720 ml) organic chicken broth
1/4 cup (60 ml) each: minced cilantro or parsley and dry sherry
black pepper to taste
1. Blend the avocado chunks and milk in a blender.
2. Add the scallions and lemon juice and blend again.
3. Bring the broth to a boil.
4. Turn off the heat and add the sherry, pepper, and half of the cilantro/parsley.
5. Simmer for a few minutes.
6. Pour the avocado mixture into the broth and mix well.
7. Refrigerate for at least 2 hours.
8. Serve cold and garnish with cilantro/parsley.
Avocado tree
Indoors grows in a container to about 5-7 feet (152-213 cm), outdoors from 20-30 feet (610-915 cm).
