Avocado Basil Jalapeno Soup with Greek Yogurt, Watermelon and Pepitas

Sean makes the best guacomole in the world. Well, at least, in MY world.

So when Sandy Avvari messaged me about participating in the 2013 Avocados From Mexico blogger campaign, I knew FOR SURE I wasn't making that. I also knew that I wanted to make something different - something that was new and interesting. I received my little package from Avocados Mexico in the mail, along with a $25 RBC gift card (yay!!) and spent two weeks brainstorming recipe ideas. And then, one night it hit me. Avocado soup. Could such a thing be possible? The answer is yes.

A few things to know about avocado soup:

1. The richness of the avocado took me about 45 minutes to balance. I included the strong contrasting flavours of lemongrass, coconut milk, fresh basil, jalapeno and lime. It works BUT brings me to the second point.

2. Although the bowl of soup pictured above LOOKS pretty, because of the richness, I think it would be hard to finish an entire bowl. If you're curious and want to make the recipe, I'd suggest serving it as an amuse bouche at a dinner party, maybe in cute little shot glasses?

3. I didn't photograph the soup until the day AFTER I made it. The acidity of the lime kept it nice and green in the fridge stored overnight in an airtight container.

4. I tried it both cold and warmed up (not hot/boiling) and it was fine either way.

Avocado Basil Jalapeno Soup

1 Tbsp butter

1 small onion, chopped

2 Avocados from Mexico

2 C chicken stock

1/2 C coconut milk

1 lime, zested and juiced

1 jalapeno, seeded and chopped

1/4 C basil leaves, rough chopped

3-4 inch piece lemongrass, finely chopped

1/2 tsp kosher salt

1/2 tsp fresh cracked black pepper

- Sautée onion in butter until translucent

- Combine with all other ingredients and purée until smooth

- Serve warm or cold - garnish with dollop of plain Greek yogurt, julienned watermelon, handful of pepitas (pumpkin seeds) and sesame oil drizzle

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