“Is this cold soup?”“It’s a chilled soup,” my father would say. “And it is perfect for a warm evening like this.”When he'd mention the idea of a chilled soup, it was usually a new concept for family friends at the dinner table, but they were willing to try it because my father was a good cook and always created interesting and delicious meals. Some nights it would be a cool tomato gazpacho with crusty garlic croutons, while other nights we'd have his corn chowder with crispy pancetta pieces scattered on top. He got people to think outside the soup box (or should I say can?) with chilled mango soup with a kick from red pepper flakes or a cherry soup topped with a dollop of Greek yogurt and fresh chives.My father liked to do the prep work for recipes as he listened to classical music in the kitchen when he made meals for our family on the weekends. He loved shopping at the local greenmarket, where he chatted with neighbors and the farmer who ran the market about what fruit or vegetables would be at the peak of freshness in the next week.
All of his soups were delicious, but his creamy avocado soup was a favorite of mine. It was velvety with buttery avocado flavor, and good to the last refreshing drop on a summer night. Because this recipe reminds me of my dad, it's perfect for Father's Day, but it's a great easy dinner to add to your summer supper rotation. Here's how to make it.
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Alice Knisley Matthias
How to Make My Father's Creamy Chilled Avocado Soup
The recipe for this avocado soup is deceptively simple and the star ingredients are, as you might imagine, super-ripe, tender-to-the touch avocados.This chilled avocado soup starts with 3 or 4 ripe avocados. Look for avocados with brownish greenish skin and ones that yield to a slight touch when squeezed gently.In a saucepan, heat half a large chopped onion and garlic in oil, then cover with 2 cups of water and some bouillon flavoring (I use chicken, but you can use vegetable bouillon for a vegetarian version). I also toss in a a handful of thin noodles—the kind you'd use in chicken noodle soup—to act as a thickener. Boil the mixture until the noodles are softened, then cool to room temperature.Next, halve and peel the avocaods and stir them together with the cooled noodle, onion and garlic mixture. Place all of the ingredients in a glass bowl and cover and chill for at least 4 hours or ideally overnight.Transfer the chilled mixture to a blender with a few splashes of half and half and cold water to thin it to the consistency of a soup, adding more as needed. Add a little bit at a time to fine tune the texture to your preference. Season the soup with salt and pepper. Garnish with thinly sliced orange or red bell peppers, sliced scallions or torn basil leaves.
I requested this chilled avocado soup so many times that my father eventually gave me a copy of the recipe and said, "You can make this yourself." And I do—and it's a hit every time. Thanks, Dad!
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