Avocado Soup with Salsa Fresca Recipe

Name: Avocado Soup with Salsa Fresca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large ripe avocados; Juice of 2 limes; 3 cups chicken stock; 1 cup Mexican crema, recipe follows; Sea salt and freshly ground black pepper, to taste; 2 cups heavy cream; 1/4 cup buttermilk; 4 medium ripe tomatoes, cored, seeded, and finely diced; 1/4 red onion, minced; 2 jalapenos, stemmed, seeded if desired, and minced; 1 bunch cilantro, leaves only, chopped; 2 tablespoons freshly squeezed lime juice; 3/4 teaspoon sea salt; Pinch of freshly ground black pepper

Servings: persons

4 large ripe avocados
Juice of 2 limes
3 cups chicken stock
1 cup Mexican crema, recipe follows
Sea salt and freshly ground black pepper, to taste
2 cups heavy cream
1/4 cup buttermilk
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapenos, stemmed, seeded if desired, and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons freshly squeezed lime juice
3/4 teaspoon sea salt
Pinch of freshly ground black pepper

1
Push the avocados through a fine sieve.
2
Place the avocado puree in a mixing bowl.
3
Add the lime juice.
4
Gradually add the chicken stock, stirring constantly.
5
When the avocado has been thoroughly blended with the broth, slowly add the crema.
6
The mixture should be smooth and creamy.
7
Season with salt and pepper.
8
Chill the soup until cold and serve in chilled bowls.
9
Pass the Salsa Fresca to use as garnish.
10
Whisk the cream and the buttermilk together in a bowl.
11
Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours.
12
Crema may be kept in the refrigerator for as long as a week.
13
Combine all of the ingredients in a mixing bowl.
14
Stir and toss well.
15
Store in a covered container in the refrigerator no more than 1 day.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large ripe avocados, Juice of 2 limes, 3 cups chicken stock, 1 cup Mexican crema, recipe follows, and more.

Yes, Avocado Soup with Salsa Fresca falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Avocado Soup with Salsa Fresca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions