LIGHTLY SPICED AVOCADO SOUP SHOTS: low-fat/carb, triple-duty; dairy-free option

Shot glasses of Latina spiced Avocado Soup makes a fabulously elegant entree for summer...

first posted 2019; updated 12/24

Ambrosial Avocado Soup, a delicate soup with a tiny kick
'Wonderful!'  Taster  

Chilled Mildly Spicy Avocado Soup served in shot glasses makes an sophisticated starter for elegant gatherings. 

Cool and velvety, it'll soothe and satisfy.  And for the slim or wanna-be-slimmers - it's low-fat and low carb.

It will be budget friendly too, if current offers (7/19) of 2 small Haas avocados for 65p* are snapped up.

The creamy pale green soup is not difficult to make but care must be taken to keep the colours pure.  

The onions need to soften not brown and the spices applied with care. Avocado Soup in South America is thrumming with heat; this version is more delicate but no less wonderful for it.  One more warning - once  the yoghurt/cream is added, reheat gently and do not allow the soup to boil.

Garnish the shot glasses with small memorable crunchy croutons, a poached prawn, small morsel of white fish, or a few shreds of cooked chicken breast.

Make this the night before it's needed and refrigerate in the coldest part of the fridge.

Cost: £2-4
Feeds: 6-8 

Ingred:
   1 small-med dried chipotle pepper, with seeds removed, soaked in water & drained OR 1/4-1/2 tsp (to taste) chipotle seasoning
   1 large onion, finely chopped OR equivalent fennel (tough outer leaves & fronds disarded;  bottom 1/4 inch/1 cm of base  cut away; leaves separated & bases well scrubbed; soaked 20 mins in 9:1 solution water to vinegar or salt; drained)
    olive oil
   1 oz butter (opt) or vegan butter
   5 small avocados, peeled & chopped (5 regular sized mugs)
   1 clove garlic, grated or minced (opt)
   2 tsp chopped chives (add an extra tsp if not using garlic)
   1/2 tsp dried tarragon
   1 litre good stock
   zest of half a lemon & 2 tsp lemon juice 
   1/2 tsp dried nutmeg
   240 ml 0%-fat plain Greek or strained dairy or plant yoghurt OR low-fat dairy or plant sour cream 

Method:

1. Generously spray bottom of a medium thick-bottomed pan with olive oil and place over med high heat
2. Add onions/fennel, reduce heat to med-low; cook until translucent and soft but not brown  
3. Add butter if using, then avocado, garlic, chives & tarragon. Stir. 
4. Partially cover pan; sweat the contents 20 mins stirring now and again;   (sweating: cook over med-low heat 20 mins to allow flavours to intensify and veg to carmelise on the edges)  
5. Add broth & drained chipotle pepper; bring to the boil: simmer gently 5 mins
6. Remove from heat; blend until very smooth, ensuring the chilli is fully incorporated
7. Return to pan; add lemon juice & nutmeg
8. Whisk yoghurt into the soup; reheat gently until bubbles form at outer edges; don't let it boil; remove immediately from heat;
9. Serve warm OR when cool refrigerate pref overnight
10. Garnish with strained yoghurt or, if an indulgence,  cream, or small memorable crunchy croutons,  a morsel of cooked white fish,  a few shreds of cooked chicken breast or a poached prawn
11. For vegans, try blending in a pad of soft tofu to add protein

*M&S

Comments:

'In a lovely way the avocado makes the soup creamy and cool ' 20-something fund-raiser.
'Absolutely wonderful; utterly ambrosial'. Retired writer

Tips:

• the soup does not re-heat well; add a few tablespoons of stock or water to thin; check seasoning
• it's quite rich; the amount of yoghurt/sour cream can be halved and replaced with stock

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.