In Mexican cuisine, avocado is a widely used ingredient in numerous dishes, both cold and hot, as well as appetizers. This includes recipes like this cold avocado soup, which is very easy to prepare and perfect for enjoying during the summer. The special flavor of this cold avocado soup comes from the serrano chili, which can be substituted with Tabasco sauce if desired, and the cilantro seeds, along with a touch of grated coconut that...
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Cut the avocado and remove the pulp. Place it in a bowl and mash it into a purée.
Mix the avocado purée with the chicken broth, stirring until fully combined.
Add the well-chilled coconut water, mix, and transfer everything to a blender. Blend until you achieve a very smooth and light cream. Remove from the blender, place in a bowl, and let it rest for a couple of minutes.
Add the plain yogurt, cilantro seeds, and serrano chili (or Tabasco sauce).
Season the mixture with salt and pepper to taste, then add the grated coconut and mix well.
For a spicier flavor, use more serrano chili or Tabasco sauce.
Ensure the coconut water is well-chilled for a refreshing taste.
You can garnish with additional grated coconut or a sprig of cilantro for presentation.
Can I use vegetable broth instead of chicken broth?
Yes, you can substitute chicken broth with vegetable broth to make the recipe vegetarian.
What can I use instead of serrano chili?
You can use Tabasco sauce or another mild chili if serrano chili is not available.
Can I prepare this soup in advance?
Yes, you can prepare it a few hours ahead and store it in the refrigerator. Serve it chilled.
Is there a vegan alternative for this recipe?
To make it vegan, replace the chicken broth with vegetable broth and use a plant-based yogurt.
How long can I store this soup in the refrigerator?
The soup can be stored in an airtight container in the refrigerator for up to 2 days.
