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.
Avocado is one of my all time favorite things to eat. Many people don't realize that the avocado, like the tomato is a fruit. Maybe that explains why summer is the very best time get fresh, California avocados. In addition to eating avocado as guacamole, or as a side with burgers, salads, and the like, I am always on the lookout for a new way to enjoy one of my favorite summertime treats. This version of chilled avocado soup uses avocado, chicken broth, cream, and coriander to create a rich, creamy soup that is served chilled, and which makes for a perfect dish for dinner on a warm summer evening.
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.