Chilled Avocado Veggie Herb Soup

Ingredients

Estimated total cost: €11.70 · €1.95/serving

• 5 pounds ripe vine-ripened tomatoes, scored with a delicate X mark on the skin opposite the stem (blanch in boiling water for easy peeling)Est. price €3.50–€6.50
• 3 cups of homemade low-sodium chicken brothEst. price €1.80–€3.50
• 3/4 cup of finely minced crimson onionEst. price €0.40–€0.80
• 2/3 cup of freshly squeezed lime juice (roll the limes on the counter before juicing for maximum yield)Est. price €1.20–€2.50
• 6 cloves of garlic, finely chopped (let sit for 10 minutes after chopping to enhance flavor)Est. price €0.30–€0.60
• 2 tablespoons of finely chopped fresh flat-leaf Italian parsleyEst. price €0.50–€1.00
• 2 tablespoons of finely chopped fresh chivesEst. price €0.50–€1.00
• 2 tablespoons of finely chopped fresh corianderEst. price €0.50–€1.00
• 2 medium ripe Hass avocados (approximately 1 pound), peeled, pitted, and diced (toss with lime juice to prevent browning)Est. price €2.00–€4.00
• 2 fiery serrano peppers, destemmed, deseeded, deveined, and minced (use gloves to handle to avoid irritation)Est. price €0.40–€0.80

Steps

1. 1

   Start by boiling a large saucepan of water. Carefully place 3 tomatoes into the boiling water and cook them for 30 seconds. Using a slotted spoon, remove the tomatoes from the water and transfer them to a plate. Repeat this process with the remaining tomatoes. Once the tomatoes have cooled down, begin peeling them starting at one end. Once peeled, cut each tomato in half horizontally and gently squeeze out the seeds and juice. Place the prepared tomatoes in a food processor and pulse using on/off turns until you achieve a coarse puree consistency. Transfer the puree to a strainer and allow it to drain for about 30 minutes, stirring occasionally to help release excess liquid.

2. 2

   In a large bowl, mix together tomato puree, chicken broth, diced onion, 1/3 cup of lime juice, minced garlic, chopped parsley, chives, and cilantro. Season the gazpacho with salt and pepper to taste. Cover the bowl and refrigerate for at least 2 hours or up to 1 day before serving.

3. 3

   In a food processor, combine avocados, chiles, 2 tablespoons of water, and 1/3 cup of lime juice. Blend the ingredients until they form a smooth mixture. Season with salt to taste and adjust the consistency by adding more water if needed.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  This soup celebrates the vibrant flavors of Mexican cuisine with ingredients like avocado, lime, and serrano peppers. It reflects the cultural practice of using fresh, wholesome ingredients to create refreshing dishes perfect for hot weather.

• Seasonal note

  This Chilled Avocado Veggie Herb Soup is best made in the summer when tomatoes, avocados, and fresh herbs are in season, ensuring the freshest and most flavorful ingredients.

• Health note

  This soup is a nutritious option rich in fiber, healthy fats, and various vitamins including A, C, and K. The avocado provides heart-healthy monounsaturated fats, while the herbs and vegetables offer antioxidants and immune-boosting properties.