Recipes

Chilled Avocado Soup Shooters

This cool green soup from Jose Enrique is going to be your favorite summer starter
34 Ratings
100% would make again
Chilled Avocado Soup Shooters Recipes
Photo: Katie B. Foster/Tasting Table

Puerto Rican chef Jose Enrique prepares a silky avocado soup topped with crisp seasoned watermelon and queso fresco, and it’s become our new favorite cold soup, perfect for hot, humid summer nights. You’ll be throwing these shooters back all night, trust us—they’re more refreshing than any other shots you may be doing.

This is a great soup to make in advance for a party. However, we recommend the earliest being the morning you plan to serve it. Any longer and the soup’s color will begin to dull as it oxidizes.

To learn more, read “Rico Suave.”

Chilled Avocado Soup Shooters

Recipe adapted from Jose Enrique, Jose Enrique, San Juan, PR

Yield: 6 cups

Prep Time: 15 minutes, plus cooling and chilling time

Cook Time: 10 minutes

Total Time: 25 minutes, plus cooling and chilling time

Ingredients

¼ cup, plus 3 tablespoons, olive oil, divided

4 garlic cloves, peeled and crushed

1 white onion, roughly chopped

3 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.

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