Talk about fabulously simple and seriously delicious—this is it, the perfect summer soup. Sweet petits pois are blended with ripe avocado for an excellent first course or light luncheon dish. A little goes a long way, so serve in small bowls.
Yield : Serves 4 to 6
Ingredients
- 1 large, ripe avocado, peeled, pitted, and cut into 2-inch pieces
- 1 cup thawed frozen petits pois
- 2½ cups chicken broth
- 3 finely sliced scallions, white and light green parts only, sliced
- 3 tablespoons fresh lemon juice
- 1/3 cup sour cream
- 4 tablespoons store-bought fresh tomato or tomatillo salsa
- Salt and freshly ground black pepper to taste
Directions
1. In a food processor fitted with the metal blade combine the avocado and peas and process until smooth. Add the broth, scallions, lemon juice, sour cream, and 3 tablespoons of the salsa and blend until combined. Season with salt and pepper. Transfer to a bowl and refrigerate for at least 2 hours.
2. Serve in small cups with a dollop of the remaining 1 tablespoon of salsa on top of each.
Advance Preparation:
May be made up to 6 hours ahead, covered well, and refrigerated.
The clever cook could:
1. Garnish this with shredded cucumber and carrots.
2. Double the recipe for a dinner party.
3. Garnish with a corn-tomato relish.
4. Garnish with chopped cooked shrimp, lobster, or crabmeat.
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