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Soups and Stews | |
| 1 zucchini, coarsely chopped 1 yellow squash, coarsely chopped 1 red bell pepper, coarsely chopped 1 small yellow onion, coarsely chopped 1 serrano chile, seeds removed, coarsely chopped 1 teaspoon chopped garlic 3 large ripe avocados (if they are small add 1 or 2, it will affect the amount of cold water you need) 1 1/2 cups blanched or grilled corn 1/2 cup finely diced tomato 1/3 cup finely chopped cilantro leaves 1/2 cup lime juice 3 to 5 1/2 cups ice cold water (dont make to thin, start with 3 and work up, this depends on size of the avocados) 1 teaspoon salt 1 teaspoon freshly ground black pepper | |
| Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly. The pieces should be small but not minced or soupy. Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon. Taste and adjust the salt and pepper, to taste. Cover and refrigerate until ice cold. Ladle into soup bowls and serve. | |
| Zia diner New Mexico | |
Excellent | |
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