Creamy Guatemalan Avocado Soup with Cilantro Cream
This silky avocado soup is paired with a zesty cilantro cream, delivering Guatemalan flavors right to your bowl.
Preparation
Get these tasks done before you start cooking.
Preparing the Avocado Soup
- 1
Heat olive oil
Heat olive oil in a large saucepan over medium heat.
- 2
Sauté onions and garlic
Sauté onions until translucent, then add garlic and cook for another minute.
- 3
Add stock and simmer
Add the stock and bring to a gentle simmer.
Tip: Do not boil the soup once the avocados are added, as it can become bitter.
Making the Cilantro Cream
- 1
Combine ingredients
Combine sour cream, cilantro, lime juice, and salt in a bowl.
- 2
Stir mixture
Stir thoroughly to mix well.
- 3
Chill
Keep chilled until serving.
How to Make Creamy Guatemalan Avocado Soup with Cilantro Cream
Total time: 1 h · Yields 4 servings
- 1
Blending the Soup
Transfer contents from the saucepan to a blender, add avocados, and blend until smooth.
- 2
Finishing Touches
Stir in lime juice and adjust seasoning with salt and pepper.
- 3
Preparing for Serving
Gently reheat the soup if necessary, but avoid letting it boil.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make this soup ahead?
Yes, prepare the soup but keep the cilantro cream separate until serving.
What can I substitute for sour cream in the cilantro cream?
Greek yogurt is a great alternative to sour cream.
Can I use frozen avocados?
Fresh avocados provide the best texture, but frozen can be used in a pinch; just thaw them before blending.
Is this soup served hot or cold?
The soup is traditionally served warm but is equally delightful cold.
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