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
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
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.