This week, I was severely missing my beloved Bucerias, a quiet, quaint, former fishing village in the Banderas Bay of Puerta Vallarta, Mexico. For various reasons, I was not in the position to buy a plane ticket, so I did the next best thing: I went to buy some obscenely expensive avocados and I made this superb soup.
Everyone has the same reaction to this soup: “What?! Warm avocado soup?!” Oh yes, warm avocado and roasted garlic soup is heavenly, just like the small town of Bucerias, where I was inspired to create this soup.
One of the many wonderful things about Bucerias is the fact that avocados are always plentiful and affordable, unlike some other places in the world. Totally in love with avocadoes, and having them in abundance when I was living there, I was always finding new ways to serve them. This soup is simple to prepare, and yet so tasty and satisfying! I serve it warm, but it’s not cooked, so all of the healthy nutrients of the avocado stay intact. I urge you to try it!
Enjoy, in joy and in health!
Makes approximately 3 servings
3 ripe avocados
½ cup raw walnuts
3/4 cup purified water
½ teaspoon sea salt
3 tablespoons chopped cilantro
1 tablespoon grapeseed oil
1 clove of garlic, chopped
- In a small pot, heat grapeseed oil and add garlic. Allow garlic to cook until slightly golden, but not burnt. Allow to cool.
- In a small bowl, mash avocadoes with a fork. Add avocadoes, cilantro, walnuts, water, salt and browned garlic (with oil) to a food processor or blender. Blend well until smooth and creamy. If mixture is too thick for your liking, add a little more water.
- Transfer mixture to a pot and warm on low heat for a few minutes, stirring occasionally.
- Garnish with freshly ground black pepper, and more chopped cilantro if desired. Add more sea salt if desired. Serve warm.
The real voyage of discovery consists not in seeking new landscapes, but in having new eyes. ~Marcel Proust