This room-temperature soup is inspired by the California avocado groves.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the scallions and cilantro in blender, and blend until smooth. Add the lime juice, tomatillos, and cucumbers; blend until smooth. Peel the avocados, remove pits, and cut into large chunks. Transfer to blender. Add the stock, salt, pepper, and Tabasco; blend until smooth, stopping to scrape down the sides once or twice. Taste for seasoning. Transfer the soup to a nonreactive container. Cover with plastic wrap, pressing down so plastic touches soup. Let chill 1 to 2 hours (do not keep overnight).

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  • Mix well before serving, and adjust the seasoning to taste. Slice the baguette crosswise into quarter-inch slices, and lightly toast the slices. Ladle the soup into bowls. Top each serving with half a tomatillo and a dab of creme fraiche. Serve with a slice of toast and a lime wedge.

Cook's Notes

Homemade chicken stock is preferable in this recipe, since the flavors of the soup are so delicate.

Variations

Homemade chicken stock can be replaced with canned low-sodium chicken stock. Creme fraiche can be replaced with sour cream.

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