Guest Author - Jason Hodge
Avocados, loaded with all of that healthy fat, magnesium, and buttery-rich flavor, is my absolute all-time favorite fruit! If I had to choose one fruit, forsaking all others, to eat for the rest of my life... hands down, it would be the avocado. Seriously, I'm your diehard avocado purist. I can eat them as-is and usually shun any other additions; but, I did venture off of my beaten path and created some great dishes highlighting my muse [LOL] the avocado.
Today I'm going to walk you through one of my all time favorite gazpacho-style soups, so you too can roam through life with a huge smile on your face. I'm talking my avocado tomatillo soup. It's loaded with healthy fats, antioxidants, phytonutrients, enzymes, minerals, it's got natural antibiotics, is great for the circulation and above all, it tastes really, really good!
Here's what you're going to need:
blender/food processor/immersion blender
small mixing bowl [for garnish]
3 avocados [diced - haas or another rich and buttery type]
4 tomatillos [diced]
3/4 cup chopped fresh cilantro [chopped]
1/4 cup fresh dill weed [chopped]
1/4 cup fresh mint chopped]
1/4 cup minced scallion [for garnish]
3 sundried tomatoes in oil [small dice]
3/8 cup red onion [diced]
the juice of 1 lime
the juice of 1/2 lemon
1/2 cup tomatoes [diced]
pink Himalayan salt [to taste]
chipotle powder [to taste]
extra virgin olive oil [as a finishing oil]
Step 1. Reserve all of your scallions and a spoonful of your herbs, red onion and tomato for your garnish, mix together with a squeeze of lemon, lime, a drizzle of oil and pinch of salt and chipotle.
Step 2. Salt and blend your remaining ingredients together to your desired consistency and flavor.
Step 3. Plate, spoon your garnish onto the center of the soup in your bowls, and finish off with a drizzle of oil.
You're ready to go! And if you love the avocado like I do, you're going to absolutely love this! If you don't... I'm sure I can find you that intervention hotline number to get you back on the right track in your life. There's still hope! ;~)
Now, there are quite a few variations you can experiment with to make an equally amazing soup. You can substitute pretty much any herbs of your liking, change up the salsa you garnish with [try a papaya salsa, smoked red pepper, habanero or scotch bonnet pepper for more heat], rough chop, roast and season some pepitas [pumpkin seeds] to sprinkle on top... you're only limited by your imagination.
Try it out! Let me know what you think!
For more information contact Jason Hodge, creator of Personal Chef Marketing TV, a community where food lovers and food professionals alike come to talk "turkey". He can be heard on "Tasty Bytes w/ Jason", where he discusses the business and passion of food, weekly; and, on his Facebook personal chef page. Tune in, share it with your friends and colleagues, and leave your questions, comments, and recipe pics while you're at it, and experience some great food finds together!