This soup is so flavorful and smooth, you’ll swear there’s cream in it — but the creamy texture comes from the avocados themselves.

This soup is packed with flavor from the jalepenos, lime, cilantro, garlic and -- of course -- avocados.

  • 1 tbs. butter
  • 1 tbs. olive oil
  • 1 white onion, roughly chopped
  • 2-3 jalapeno peppers, keep some of the seeds if you like the spice
  • 1 cup fresh cilantro, leaves and tops of stems is fine
  • 4 avocados
  • 4 cup vegetable broth
  • 4-6 cloves garlic
  • Juice of 2 limes
  • salt to taste

Heat the oil an butter. Saute the onion and jalapeno until the onion is translucent and starting to brown. Put the cilantro on top and remove from heat, letting the cilantro wilt a bit.

Put the avocados, broth, garlic, lime juice and salt into a large food processor (or work in batches if you have a blender). Add the onion/jalapeno/cilantro and puree until very well combined and almost whipped. Taste it, and add more cilantro or lime or garlic or salt, depending on what you like. Chill for at least an hour.

For optional yogurt garnish:

  • 1 cup Labna (middle eastern yogurt) or sour cream
  • 1/3 red onion, finely chopped
  • 1/2 cup finely chopped cilantro

Mix together the lebne/yogurt, chopped red onion and cilantro. Serve the soup with a dollop of the yogurt mixture on top and garnish with a sprig of cilantro.

Adapted from NPR Food Blog