A Friday not too far in the past, I had agreed to prepare a dinner for a group of friends, but by two in the afternoon I had barely any idea what to prepare, let alone gone grocery shopping or started the prep work. One year ago, about the time I started this blog, dinner would have been cancelled, or delivery would have been called, but I would not have been able to complete the task in time. My how things have changed. Thanks to the daily prep I do at work, slicing and dicing is not much more than an afterthought. Dinner, consisting of four dishes, would be served for ten guests, promptly at eight.
To start, guacamole soup. Disclaimer: I’ve never been a fan of avocados. Another disclaimer: I loathe the way people gloat about their love of avocados. Now that that’s out of the way, this soup changed the way I view avocados. Maybe I’m not a fan of the taste and texture of avocados in a sandwich, but they bring a great deal to the table when used properly. In fact, their inherent creaminess lends itself well to a soup, especially a vegan soup that needs some body. The only downside is that avocados can quickly turn into a color that brings to mind baby diaper doo, but if other colors are splashed into the canvas, the eyes can enjoy a feast of contrasting beauty until the taste buds can be the ultimate judge. The dish was inspired by this blog.
As has become a (bad) habit, I’ve pretty much stopped measuring things out. I prepare a basic recipe and then vary greatly sometimes and very little others. When I plan my meals out accordingly, I do my best to write notes throughout the preparation, but this was not one of those times. Regardless, I’ll do my best to guesstimate and give you a really good foundation. If there is anything that I’ve learned in a restaurant, it is the importance of tasting throughout the process. That way one can be totally confident in their quality and taste profile. Also, seasoning is a great thing, maybe the best of things in a kitchen. If you think the flavor is not being showcased, oftentimes all the dish needs is salt and pepper to taste, or a splash of some acid like lemon/lime juice or vinegar to make something pop. In the case of this guacamole soup, salt and pepper were vital, cilantro was a big boost, and cayenne pepper/cumin gave it the authentic taste of a good guac. I wanted their to be a nice balance of creaminess, so along with the avocados I used coconut milk to balance the water base. Balance the water with the coconut milk to reach desired consistency. Enjoy!
The result: Guacamole Soup – 8-12 servings
- 1 jalapeno, roasted, peeled, deseeded and deveined
- 1 red pepper, roasted, peeled, deseeded and deveined
- 5 ripe avocados, peeled and seeds removed
- 3 limes
- 1 red onion
- 4 cloves garlic
- 6 tomatoes, deseeded
- 1 tbsp and 1 tsp cumin
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 14 ounces coconut milk
- 4-6 cups water
- 3-5 tbsp cilantro
- salt and pepper to taste, more salt than pepper, season liberally
- Tortilla chips crushed for garnish
Pico de Gallo topping
- 3 ears of corn on the cob, kernels cut off cob
- 3 tomatoes, diced
- 1 jalapeno, small dice
- 1 red pepper, diced
- 1 tbsp cilantro
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
Roast the peppers in an oven on 425 until the skin is blackened. Let cool, then peel the skin and remove the veins/seeds. Combine all ingredients in a blender or in large pot and puree with hand blender. Add more water/coconut milk as needed and don’t be afraid to season. Let mixture cool. Top w/pico de gallo, crushed tortilla chips, and cilantro.