Chilled Avocado Soup Shooters Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
6 cups
Ingredients
  • ¼ cup, plus 3 tablespoons, olive oil, divided
  • 4 garlic cloves, peeled and crushed
  • 1 white onion, roughly chopped3 cups water
  • ¼ cup cilantro leaves, plus more for garnish
  • 2 tablespoons lime juice
  • 2 ripe avocados, peeled and pitted
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup small-diced watermelon
  • 1 tablespoon lemon juice
  • Crumbled queso fresco, for garnish
Directions
  1. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and onion, and sweat until translucent, 10 minutes. Add the water and transfer to a blender to cool completely.
  2. Add the cilantro, lime juice and avocados to the blender. With the motor running, slowly pour in ¼ cup of the olive oil. Season with salt and pepper, then chill in the refrigerator.
  3. In a small bowl, toss the watermelon with the remaining 2 tablespoons of olive oil and lemon juice, then season with salt and pepper.
  4. Divide the soup between small shooter glasses and garnish each with watermelon, queso fresco and cilantro, then serve.