Ingredients:
1 medium onions, cut in medium dice
2 garlic cloves, minced
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 cup olive oil
4 large ripe avocados, peeled, pitted, and coarsely chopped
2 1/2 quarts low-fat chicken broth
1/3 cup green peppercorns in brine, drained ( reserve a few for garnish)
salt and pepper, to taste
cilantro leaves, for garnish
Directions:
In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add the avocados and chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook for 20 minutes. Cool to room temperature.
Puree the soup mixture in a blender until very smooth. Transfer back to the saucepan and bring to a boil over high heat. Add the peppercorns and salt and pepper. Reduce the heat to moderate and cook for 10 minutes. Serve with a garnish of cilantro and a few peppercorns.
Note: Delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.