Greek: αβοκάντο
Lingala: sabúká
Nahuatl: āhuacatl
Quechua: palta
Swazi: lí-kotapéni
Uyghur: ئاۋكادۇر
Suahili: parachichi
Lao: ໝາກອາໂວກາໂດ
Vietnamese: bơ
Butter pear? Alligator pear? Midshipman's butter? Vegetable butter? Yes, "the fertility fruit" :) If you wonder why is avocado called this way, take Nahuatl language dictionary and you will find that "āhuacatl" means "testicle", due to its shape. Considered as aphrodisiac and perfect for beauty purposes (face masks and so on) but in the past Spanish conquistadors in Mexico were using the juice of the stone as a substitute of ink! I wonder if they knew the taste of Mexican avocado soup, sopa de aguacate. I guess they did :)
1st recipe
1 medium avocado
2 cups broth
1 clove garlic
100 g heavy cream
1 tablespoon lemon juice
1. Puree avocado with lemon juice. Add minced garlic and heavy cream, conbine until homogeneous.
2. Add gradually lukewarm broth to avocado cream and whisk. You can sprinkle the soup with chopped coriander or parsley leaves.
2nd recipe
1/2 cup chili pepper, red or green, chopped
1/2 cup chopped onions
1 medium avocado
1 clove garlic
2 cups broth
1 tablespoon lemon juice
oil to fry
1. Chop peppers and onions finely (so many to obtain 1/2 cup of each vegetable) and fry until soft. Add minced garlic and fry a little bit more. Add 1 cup broth and bring to boil. Set aside to cool.
2. Puree avocado with lemon juice. Add gradually second cup of broth (lukewarm) and whisk. Add broth with vegetables. Now you can puree the whole soup or leave vegetable chunks. My first soup was without any vegetable chunks so I didn't puree the second one.
Notes
- some people replace 1/2-1/4 of broth with white wine
- chopped parsley and / or coriander are a great accompaniment to this soup
- serve lukewarm or cooled. Never boil avocado!
- if this kind of soup seem too "thin" for you, serve it with croutons, toasts, tortillas (or any other kind of flatbread) or boiled and fried tomato slices. Fried gambas would be a tasty alternative too.
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