Chilled Avocado Soup {Sopa de Aguacate} with Farmers’ Market Fairy Dust is an easy, healthy light lunch or dinner made for hot summer nights. Silky smooth and utterly refreshing topped with crunchy sunflower seeds and edible flowers. Vegan and gluten-free!
In less than three months my new cookbook, Plant Powered Mexican will be coming your way and I can barely contain my excitement!
This is seriously a dream come true and I can’t wait to get the book into your hands.
If you haven’t pre-ordered it yet, let’s do this!
pre-order plant powered mexican and get a free ebook!
To sweeten the deal, I have partnered with my dear friends at California Grown to create a companion ebook that you will get FOR FREE when you pre-order your copy of Plant Powered Mexican!
Plant Powered Mexican is FULL of vegetarian and vegan main course dinner ideas. Therefore, we thought for the ebook, it’d be fun create all new drinks and dessert recipes that can be served with your favorite recipes from the book!
The ebook, Mexican-Inspired Desserts and Drinks, has 7 brand new, never seen before recipes, tips, and other bits of kitchen wisdom that will round out any meal you make from the cookbook—you know, when you want to make dinner special.
Also included in the ebook are helpful seasonality charts and tips about California produce and how to get the most out of your fruits and veggies.
so how do you get your copy?
First, pre-order your copy of Plant Powered Mexican from anywhere books are sold.
Then, take a screen shot of your receipt and email it to, plantpoweredmexican@quarto.com. You can also just email your order number as well.
Within 24 hours you will receive your copy of Mexican-Inspired Desserts and Drinks in your inbox!
a sneak peek to get you excited
Plant Powered Mexican has 70+ brand new plant-based dinner ideas that, with the exception of one or two, are simple, easy to prepare, and weeknight ready!
To prove it to you, I’m sharing one of my favorite recipes from the book.
This avocado soup recipe is a perfect example of the kind of super easy and utterly delicious recipes you’ll find in the book.
It’s a creamy soup but completely vegan, has no chicken stock and requires putting nothing over medium heat, just a spin in the blender or food processor and that’s it!
how to make avocado soup
This really could not be more simple.
Some avocado soup recipes have you simmer and cook the soup in a pot over medium heat. But you don’t bring to a boil anything with this recipe, actually it never cooks at all!
Combine all the ingredients; the avocado, cilantro, lime, olive oil, salt and pepper, everything in the blender and puree until it is very smooth.
Stick in the fridge and let chill—it is best served cold.
Right before serving give a taste to see if it needs more lime juice or salt and you’re good to go!
what to serve with it
Because this soup is so silky smooth, a good crunchy garnish is definitely in order.
The Farmers’ Market Fairy Dust that goes on top is a mixture of seeds, spices, and to add a pop of color and flair—edible flower petals.
To add a real punch of flavor you could also add minced onions and garlic to the garnish. If you’re going to add the onion, scallions are preferable.
This makes a lovely light summer lunch or dinner with some toasted pita bread or Spicy Honey Goat Cheese Toasts.
more avocado recipes to try!
- Vegan Ceviche with Avocado and Lime
- Tomatillo-Avocado Salsa
- Easy Jalapeño Avocado Salsa
- Roasted Tomatillo and Avocado Hummus
- Charred Poblano Guacamole
- Mexican Gazpacho with Avocado and Grilled Shrimp
- Avocado Chocolate Chip Cookies
love this soup? you’ll love the book even more!
Plant Powered Mexican and the companion ebook Mexican-Inspired Drinks and Desserts are going to be the breath of fresh air you’ve been waiting for! I can’t wait to see what you make first. Don’t forget to show me by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!
Chilled Avocado Soup
Chilled Avocado Soup {Sopa de Aguacate} with Farmers' Market Fairy Dust is an easy, healthy light lunch or dinner made for hot summer nights. Silky smooth and utterly refreshing topped with crunchy sunflower seeds and edible flowers. Vegan and gluten-free!
Recipe from Plant Powered Mexican Cookbook by Kate Ramos
Ingredients
- FOR THE SOUP:
- 1 large ripe avocado, peeled and pitted
- 2 cups cold water
- 2 small Persian cucumbers
- 2 scallions, trimmed and chopped
- 1/4 cup fresh lime juice (from 2 limes)
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- FOR THE FAIRY DUST
- 1/4 cup roasted, salted sunflower seeds
- 1/4 cup white sesame seeds
- 1/4 cup popped amaranth
- 1/4 cup edible flower petals, such as nasturtium, pansies, marigolds, or cornflowers
- 1 teaspoon toasted cumin seeds
Instructions
To make the soup
- Blend soup ingredients. Add avocado, water, cucumbers, scallions, chile, lime juice, cilantro, oil, and salt to a blender. Blend until smooth.
- Chill. Cover and chill in the refrigerator until completely cold, at least 2 hours.
To make the fairy dust
- Combine. Add the sunflower seeds, sesame seeds, amaranth, flowers, and cumin seeds to a small bowl. Mix gently.
- Serve. Ladle the cold soup into bowls and sprinkle fairy dust over the top.
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