Chilled Avocado Citrus Soup
From Oonagh Williams of Royal Temptations Catering
I had this soup years ago at the Elephant Walk Restaurant (Cambodian/French) in Waltham, MA, and got the staff to give us the recipe. I made my own variations of it since then. It was really good, but I think the most important part is wonderfully ripe tomatoes, followed by ripe avocado. I made it again this week with temps in New Hampshire above 90 and humid.
Gluten-Free Chilled Avocado Citrus Soup
Makes 4-6 Dinner Party portions
- 1 small onion, finely chopped or chopped green onion and 1 tsp salt
- 1+1/3 cup orange juice
- 2 tbsp – 1/4c freshly squeezed lime juice
- salt and pepper
- 1 tsp sugar
- 1 small clove garlic, peeled and finely crushed (flavor mellows and raw garlic taste disappears)
- 2 tsp extra virgin olive oil
- 1 large, ripe avocado, halved, stoned and flesh cut into ½ inch cubes.
- 4-5 Fresh button mushrooms, cleaned, halved and cut into ¼ inch slices
- 2/3 cup (about 1 Large) really ripe tomatoes, peeled, seeds removed and cut into ½” dice or 5-6 Campari tomatoes.
- Freshly chopped cilantro for serving, optional
- Mix the chopped onion with salt and leave to stand for 20-30 minutes. Rinse the salt off the onion, drain and squeeze off excess water. Draws out the strong juices of raw onion. Or use chopped green onions (spring onions, scallions) and don’t salt them.
- Mix orange juice, lime juice, garlic, sugar and salt and pepper, stir to dissolve sugar and salt.
- Add olive oil and mix well.
- Add diced tomato, avocado, mushrooms and onion, stir gently to mix well.
- Let chill and blend for about 1 hour before serving. Taste and adjust salt, pepper and more lime juice before serving.
- Top each portion with chopped cilantro – optional
The soup kept well in the fridge for several days. The orange juice prevents the avocado from browning. It’s also tasty with some tiny salad shrimp or crab.