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Gluten Free Chilled Avocado Soup Recipe
Prep Time
10 mins
Cook Time
2 mins
Chill time
1 hr
 
Course: Side Dish
Cuisine: Mexican
Servings: 2 servings
Ingredients
  • 2 ripe avocados peeled pitted, and diced
  • 2 cups vegetable broth
  • ¼ cup fresh cilantro leaves plus more for garnish
  • 1 teaspoon ground cumin
  • Kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • Crunchy tortilla strips for garnish
  • Chili oil optional garnish
Instructions
  1. Combine the avocados, broth, ¼ cup cilantro leaves, cumin, ½ teaspoon salt, and pepper in a blender. Blend until very smooth. Chill for about an hour.
  2. Pour enough vegetable oil into a small skillet to come up ¼ inch. Heat over high heat until it starts to shimmer.
  3. Sprinkle lightly with salt while still hot.
  4. Serve the soup garnished with cilantro leaves, and chili oil, if desired.
Recipe Notes

How to make oil-free tortilla chips

This is how I make tortilla chips in the oven. Buy thin corn tortillas for best results, the thicker ones don’t get as crispy. After spritzing with water, sprinkle with some chili powder, onion powder or another seasoning of your choice. Lay on a baking sheet and bake as above. All you need is 12 Soft corn tortillas

Directions

Preheat oven to 300 degrees.
Cut tortillas into wedges or strips with kitchen shears. Lay on a baking sheet in a single layer. Spritz lightly with water for crispness. Bake for 20 to 30 minutes until crisp. Watch them carefully so they don’t get too brown. Store in an airtight bag.