I’ve always loved avocados, but three things have made me start buying them nearly every time I’m at the store. First, they’re cheaper. These days I can pick them most anywhere for just a little over a dollar apiece.
Secondly, we’ve come to realize how good avocadoes are for us. They’re high in fiber, potassium, C, K, and B6. Plus they’re high in unsaturated (the good) fat.
Finally, I’ve figured out how to ripen and store avocados for long periods. If I’m using them right away, I look for firm-with-a-little-give avocados. When I don’t have an immediate use for avocados, I buy them hard, set them in my vegetable basket, and keep my eye on them. When they’re still firm with a little give, I put in the refrigerator vegetable bin where they still quite nicely for weeks.
Not long ago I’d been gone for a few weeks and fully expected the fridged avocados to have gone bad, but they were lovely. I celebrated with this chilled avocado soup. I made it in the morning and it was still a beautiful bright green that night. I wish I could tell you how long the soup keeps, but we ate it all in one sitting!
- 1 bunch scallions, white part cut into 1-inch lengths, ¼ cup thin-sliced greens as garnish
- 2 garlic cloves
- ¼ cup packed cilantro leaves
- 3 large ripe avocados, halved, pitted, flesh scooped from the skin
- ¼ cup fresh lemon juice
- ¼ teaspoon each: ground cumin and sweet smoked paprika (pimenton)
- 3 cups chicken broth
- Salt and pepper to taste
- Place scallions, garlic, and cilantro in a blender jar; pulse to chop. Add avocados, lemon juice, cumin, paprika, and chicken broth; blend until smooth. Season to taste with salt and pepper. Refrigerate until ready to serve. (Can be made several hours before serving.)
- To serve, ladle a portion into each bowl and garnish with scallion greens.