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–+ servings
Kate Ramos

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
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Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. To make the soup
  2. Blend soup ingredients. Add avocado, water, cucumbers, scallions, chile, lime juice, cilantro, oil, and salt to a blender. Blend until smooth.
  3. Chill. Cover and chill in the refrigerator until completely cold, at least 2 hours.
  4. To make the fairy dust
  5. Combine. Add the sunflower seeds, sesame seeds, amaranth, flowers, and cumin seeds to a small bowl. Mix gently.
  6. Serve. Ladle the cold soup into bowls and sprinkle fairy dust over the top.

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