There is a creamy texture to this chilled summer soup.
Sopa de Aguacate (Spanish)
Serves 4-6
chill 4-6 hours
2 small avocados*, chopped
12 ounces (340 g) organic soft tofu, drained and cut into cubes
1/4-1/2 chopped organic onion
2 Tbs. (30 ml) organic lemon juice
1-2 chopped clove of garlic
1 tsp. (5 ml) organic maple sugar
1 tsp. (4,5 g) chopped cilantro or parsley
pinch or two of cayenne pepper
2 Tbs. (30 ml) water
ground black pepper to taste
cilantro or parsley springs for garnish
1. Put the chopped avocados, tofu, onions, lemon juice, garlic, maple sugar, cilantro, cayenne pepper, and water in a blender and process until creamy.
2. If the soup is too thick, add more water, 2 Tbs. (30 ml) at a time, but no more than 1/2 cup (120 ml).
3. Transfer to a bowl.
4. Season with black pepper to taste.
5. Cover and refrigerate for 4-6 hours.
6. Chill four small bowls or 6 demitasse cups.
7. Ladle the soup into the chilled bowls.
8. Garnish each with sprigs of cilantro or parsley.
*Save the seeds. Place three toothpicks around the bottom. Put each into a glass of water. After the roots develop, transplant into a pot with soil. It will not produce an avocado but will be a nice house plant. It is a good science project for children.
