Avocado Soup: 3 Tips for Making Sopa de Aguacate

• 2 tablespoons extra-virgin olive oil
• 1 small white onion, diced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 4 cups chicken broth or vegetable broth
• 1½ cups buttermilk
• 3 ripe avocados, pitted and halved
• ½ cup fresh lime juice
• ½ cup fresh cilantro leaves (reserve tender stems for garnish)
• 1 fresh green pepper, like jalapeño or serrano, stemmed and roughly chopped
• ¼ teaspoon cayenne pepper or red pepper flakes, plus more to taste (optional)
• ½ cup pumpkin seeds, to garnish
• ½ teaspoon ground coriander, to garnish
• 1 teaspoon lime zest, to garnish
• 1 tablespoon finely chopped cilantro stems, to garnish

Note: The total time does not include up to 50 min of inactive time.

1. 1

   In a large, heavy-bottomed pot or Dutch oven over medium heat, heat the oil until shimmering.

2. 2

   Add the onion, season with salt and pepper, and sauté until soft and translucent, about 10 minutes.

3. 3

   Add the garlic and cumin and stir to combine.

4. 4

   Sauté until the garlic is aromatic, about 1 minute.
   

5. 5

   Add the chicken or vegetable broth and season with salt and pepper to taste if needed.

6. 6

   Bring the mixture to a boil, then remove from the heat.

7. 7

   Allow the broth mixture to cool slightly, then add the buttermilk and stir to combine.

8. 8

   Scoop out the avocado flesh, and add it to the pot along with the lime juice, cilantro leaves, and pepper.

9. 9

   Using a handheld immersion blender, purée the soup until uniformly smooth. Alternatively, purée the avocado, lime juice, cilantro, and pepper in a food processor or blender, adding the broth in batches.

10. 10

    Taste the soup and adjust the seasoning with more salt or lime juice as needed.

11. 11

    Cover the soup with a lid and refrigerate at least 30 minutes.

12. 12

    Meanwhile, in a small sauté pan over medium heat, toast the pumpkin seeds, shaking occasionally to prevent scorching.

13. 13

    Once the outsides are lightly toasted, remove the pan from the heat and add the ground coriander and salt.

14. 14

    Transfer the pumpkin seed mixture to a small bowl with the cilantro stems and lime zest and mix well.

15. 15

    Blend or whisk the soup before ladling it into serving bowls.

16. 16

    Top with the seasoned pumpkin seeds and serve immediately.

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