Appetizer: Mexico – Sopa Fría de Aguacate y Cilantro (Chilled Avocado-Cilantro Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 ripe Hass avocados
1 cup (130 g) peeled, seeded cucumber chunks
1 / 2 cup (15 g) cilantro leaves and tender stems
1 small jalapeño, seeded (optional) (estimated seeded weight: 0.53 oz (15 g); catalog median)
1 small garlic clove
3 tbsp (45 ml) fresh lime juice, plus wedges for serving
1 to 1 1 / 2 cups (240-360 ml) cold low-sodium vegetable broth or water
1 tbsp (15 ml) extra-virgin olive oil, plus more for drizzling
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 cup (150 g) corn kernels (from 1 ear fresh or frozen, thawed)
1 tsp (5 ml) neutral oil (for charring)
4 small radishes, thinly sliced or cut into matchsticks
2 tbsp (20 g) toasted pepitas, roughly chopped
Pinch of chili powder, Tajín, or smoked paprika
Finely grated lime zest (optional)

Show original ingredient measurements

2 ripe Hass avocados
1 cup (130 g) peeled, seeded cucumber chunks
1 / 2 cup (15 g) cilantro leaves and tender stems
1 small jalapeño, seeded (optional) (estimated seeded weight: 15 g; catalog median)
1 small garlic clove
3 tbsp (45 ml) fresh lime juice, plus wedges for serving
1 to 1 1 / 2 cups (240-360 ml) cold low-sodium vegetable broth or water
1 tbsp (15 ml) extra-virgin olive oil, plus more for drizzling
1 / 2 tsp kosher salt, plus more to taste
1 cup (150 g) corn kernels (from 1 ear fresh or frozen, thawed)
1 tsp neutral oil (for charring)
4 small radishes, thinly sliced or cut into matchsticks
2 tbsp (20 g) toasted pepitas, roughly chopped
Pinch of chili powder, Tajín, or smoked paprika
Finely grated lime zest (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Char the corn: Heat a skillet over medium-high. Add neutral oil and corn; cook, stirring occasionally, until blistered in spots, 4-5 minutes. Season with a pinch of salt and a squeeze of lime; let cool.
Blend the soup: In a blender, combine avocados, cucumber, cilantro, jalapeño (if using), garlic, lime juice, 1 cup (240 ml) broth, olive oil, and 1/2 teaspoon (2.5 ml) salt. Blend until silky. Adjust with additional broth to a pourable, spoonable consistency. Season to taste with more salt and lime.
Chill: Transfer to a pitcher, cover, and refrigerate 20-30 minutes to meld and cool (or set the pitcher in an ice bath for 10 minutes).
Serve: Divide into 8-12 small shooter glasses or cups. Top each with charred corn, radish, and pepitas. Drizzle a few drops of olive oil, dust lightly with chili powder or Tajín, and finish with lime zest if desired. Serve cold with lime wedges.

Char the corn: Heat a skillet over medium-high. Add neutral oil and corn; cook, stirring occasionally, until blistered in spots, 4-5 minutes. Season with a pinch of salt and a squeeze of lime; let cool.
Blend the soup: In a blender, combine avocados, cucumber, cilantro, jalapeño (if using), garlic, lime juice, 1 cup broth, olive oil, and 1/2 teaspoon salt. Blend until silky. Adjust with additional broth to a pourable, spoonable consistency. Season to taste with more salt and lime.
Chill: Transfer to a pitcher, cover, and refrigerate 20-30 minutes to meld and cool (or set the pitcher in an ice bath for 10 minutes).
Serve: Divide into 8-12 small shooter glasses or cups. Top each with charred corn, radish, and pepitas. Drizzle a few drops of olive oil, dust lightly with chili powder or Tajín, and finish with lime zest if desired. Serve cold with lime wedges.