Chilled Avocado Soup with Scallops

Name: Chilled Avocado Soup with Scallops
Yield: serves 6 to 8
Ingredients: 3 tablespoons olive oil; 1 cup diced white onion; 1 serrano chile, stemmed, seeded, and diced; 3 garlic cloves, minced; Salt; 4 firm but ripe avocados, halved, pitted, and peeled; 2 cups chicken broth; 5 tablespoons fresh lemon juice; 1/4 cup chopped fresh cilantro; Freshly ground black pepper; 6 to 8 jumbo scallops; 1/2 cup Mexican crema (see page 70) or crème fraîche, whisked to soften

December 20, 2011

Avocado gives this dairy-free soup its creamy texture. For a super-sophisticated presentation, serve it in chilled martini glasses and garnish each one with a drizzle of Mexican crema or crème fraîche. If you prefer a soup with a thinner consistency, add water until it’s exactly the way you like it.

Recipe notes

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