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

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

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.