Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
3 Hass avocados, peeled and pitted
1 tomato, peeled, seeded and diced
1 tablespoon shallots, chopped
1 tablespoon olive oil
2 cups chicken stock
1 cup heavy cream
salt and pepper to taste
¼ teaspoon ground coriander, to taste
½ cup chopped cilantro, as garnish
½ cup Cotija cheese, crumbled as garnish
4 limes, sliced
Pureé 2 avocados in a blender or food processor until smooth. Reserve 1 avocado, sliced.
Sauteé chopped shallots in olive oil until clear. Pour into a large mixing bowl and allow to cool.
In the large mixing bowl, whisk together avocado, chicken stock, cream and shallots until smooth.
Stir in salt, pepper and corriander to taste.
Chill for 30 minutes. Serve chilled in cold bowls.
Garnish with diced tomato, avocado slices, Cotija cheese, chopped cilantro, and lime, as desired.