Avocado and Jalapeno soup

Last week, I went to a fabulous restaurant to celebrate a friend’s birthday.  The food was divine.  I started off with the soup of the day which was avocado and jalapeno.   I was pretty skeptical at first but decided to give it a try anyway.  Not a bad decision at all.  It  was incredible.  Creamy, smooth and spicy.   I would have never thought of making a soup with avocado.

Anyhoo, I decided to recreate this lovely concoction sans recipe!

This is my version of it below. Now bear in mind, not only am I new at this food blogging thing, I tend to cook freehand with little measurements.  I did make an effort to keep track, though, so that I could produce something resembling a real recipe.

What to use

1 cup celery (chopped)

1 large carrot (chopped)

1 average sized white onion (chopped)

2 garlic cloves (diced)

4 jalapeno peppers (sliced)

2 medium sized avocados (peeled and roughly sliced)

2 tbs extra virgin olive oil

salt and pepper to taste

2 tbs evaporated milk

1 dash of jalapeno powder

1 dash of cayenne pepper

water (2 to 3 cups)

What to do

Saute celery, onion, carrot and garlic in oil until tender. Add jalapenos peppers.  I would suggest you take out the seeds for less heat! I left mine in and it was pretty spicy. Add water.  Allow to simmer for a few minutes. Add avocado slices, milk, jalapeno powder , cayenne and salt and pepper to taste. Cover and leave over medium heat.  Stir occasionally and let cook until all vegetables are tender.  Puree! And that’s it!  You can add a little tabasco sauce as a garnish and for a little extra heat.

Serve hot with some crackers.

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