Chill Factor
Creamy Avocado Onion Soup with Chili and Vinegar, Served Cold
25 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by Spanish-style chilled soups, this recipe blends sautéed onions and ripe avocado for an unexpectedly creamy, savory dish. You'll learn why a splash of vinegar and a final olive oil drizzle give cold soups their depth and brightness.
Equipment needed
- blender
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and a pinch of salt. Sauté for 7-9 minutes until translucent and very soft, but not browned.
- 02Sprinkle in the chili powder and garlic powder. Stir and cook for 30 seconds until fragrant.
- 03Add 3 cups of water. Bring to a gentle simmer for 2 minutes, then remove from heat. Let cool for 10 minutes.
- 04In a blender, combine the cooled onion mixture, peeled and pitted avocados, 1/2 teaspoon sugar, and 1 tablespoon white vinegar. Blend until completely smooth.
- 05Season with salt and black pepper to taste. Chill the soup in the fridge for at least 1 hour.
- 06Stir the soup, taste, and adjust seasoning if needed. Ladle into bowls and finish with a generous drizzle of olive oil and a pinch of chili powder. Serve immediately.
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