Chilled Avocado Soup
Edible SLO
June 6, 2023
By Chef Rachel Ponce
A chilled soup makes for a refreshing lunch or dinner during these hot summer days. Heat can be tricky when working with wine, so beer is preferred because it takes a very specific wine to complement a dish containing jalapeño. The heat of the pepper can overpower a lighter beer, such as a lager. So enjoy this soup with a lightly hopped saison, as the body of it is hefty enough to stand up to the spice.
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Ingredients
Adjust Servings
| 1 pound California halibut | |
| 2 ripe avocados, skin and pits removed | |
| 4 cups vegetable stock | |
| ¾ cup cilantro, chopped and divided | |
| 2 green onions, green part only | |
| 1 clove garlic | |
| 3 teaspoons salt, divided | |
| ¼ teaspoon cumin | |
| 1 teaspoon ground black pepper | |
| 1 lemon, zested and juiced | |
| 1 ripe mango, skin and pit removed, diced | |
| 1 jalapeño, diced | |
| ¼ cup red onion, diced |
Directions
1.
Step 1
Add to blender the stock, avocados, ½ cup of cilantro, green onions, garlic, 1 teaspoon of salt and cumin. Blend on medium speed, then turn to high speed and blend until contents are smooth. Pour into bowl and chill in refrigerator.
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2.
Step 2
Preheat oven to 350 degrees F. Divide halibut into 4 filets and place on a parchment paper-lined baking sheet. Top each filet with equal share of lemon zest and juice, 1 teaspoon of salt and pepper. Bake 12–15 minutes until cooked through.
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3.
Step 3
While fish bakes, begin jalapeño mango relish. In medium bowl place remaining ¼ cup of cilantro, mango, jalapeño, red onion and remaining 1 teaspoon of salt. Mix and set aside. To assemble, add chilled soup to bowls, flake each portion of fish and place on top. Finish with jalapeño mango relish.
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