From Mexican Food Made Simple, Thomasina Miers, Hodder & Stoughton, 2010
I was in the mood again for Mexican so decided to begin the meal with this soup. When I planned for it the weather was hot but, naturally, when I actually made the chilled soup the weather had turned colder.
I pureed two avocado in 500ml water with a vegetarian chicken stock cube added. Also into the mix went a chopped spring onion, a few chopped coriander sprigs and half a garlic clove. This made a really thick liquid. One litre of extra water was now added and stirred in to make the final thickness. The juice of a lime was added and a little freshly grated nutmeg. Salt and black pepper went in to taste. The soup now went into the refrigerator to chill.
I now took an ancho chilli and tore it into small pieces, discarding the seeds. These were added to hot oil for a few seconds until they puffed up slightly and changed colour. I did a small group at a time for they cooked very quickly. When the batch was all cooked I sprinkled them with a little salt.
The soup was dished into bowls and the ancho bits added on top.
The soup was basically just avocados, water and a few flavourings but the silky smooth avocado works well as a soup base. Tiny flecks of coriander coloured it a little, while the hint of garlic and lime added to the flavour. Especially good, though, were the fried ancho pieces.
Ease of cooking: ✔✔✔✔