Chilled Avocado Soup Shots with Spicy Breadcrumbs

Avocados are one of my favorite vegetable, or is it a fruit?  Either way, I love their creamy texture, their subtle flavor – they are perfect in mexican food, on salads, to turn into a dip (guacamole) – I could go on and on…in fact, my favorite restaurant serves an Avocado Mousse for dessert.  Although I have not been able to stray from the olive oil cake to try it – but that is another post.

I saw this recipe in Bon Appetit and I knew it would be on my short list to try.  Every week when I order my fruit and vegetables from the CSA, if avocados are available, they are on my list.  This soup was OUTSTANDING!  First of all, I loved that it only took 2 avocados to make (mine were medium-sized), and what a wonderful flavor the soup had!  The breadcrumbs on top were definitely amazing with the soup – and the whole thing was so easy to make.  If you are trying to impress someone this summer, this is the perfect soup to make.  I can picture eating this soup outside when it is sweltering out – even though when I served it, it was dumping down rain and in the 50s – and yes, it is June.  No, really, I am not bitter at all.



  • 1 large ripe avocado (11 to 12 ounces), halved, pitted, peeled, diced
  • 1 1/2 cups (or more) vegetable broth or low-salt chicken broth
  • 1/4 cup heavy whipping cream
  • 2 tablespoons fresh lime juice
  • Generous pinch of coarse kosher salt


  • 1 4x4x1/2-inch slice soft white sandwich bread with crust
  • 1 tablespoon butter
  • 3/4 teaspoon paprika
  • 1/4 teaspoon coarse kosher salt
  • 1/8 teaspoon cayenne pepper



Place diced avocado in blender. Add 1 1/2 cups broth, whipping cream, lime juice, and coarse salt. Puree until smooth. Transfer soup to 4-cup measuring cup; add more broth by 1/4 cupfuls to thin soup, if desired. Cover and chill at least 2 hours. DO AHEAD Soup can be made up to 4 hours ahead. Keep chilled.


Finely grind bread in processor. Melt butter in medium nonstick skillet over medium-high heat. Add breadcrumbs to skillet; stir until golden, about 1 minute. Add paprika, coarse salt, and cayenne; stir until crumbs are crisp, about 1 minute longer. Transfer to small bowl and cool. DO AHEAD Breadcrumbs can be made 4 hours ahead. Cover and store at room temperature.

Pour cold soup into eight 1/3-cup glasses or other small glasses. Sprinkle each serving lightly with breadcrumbs.

Makes 8 shots, or 4 small cups.

For a printer-friendly version of this recipe, please click here:  Chilled Avocado Soup Shots with Spicy Breadcrumbs

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

About these ads

2 thoughts on “Chilled Avocado Soup Shots with Spicy Breadcrumbs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s