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This month’s featured recipe comes from that great source for recipes, New York Times Cooking. If you have a subscription, here is a link to the recipe NYT Cooking.

With all the health benefits of avocados this sopa de aguacate (avocado soup) is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice’s acidity. Top off this soup with homemade chile oil, any hot sauce or purchased chile oil and pepitas for a little hit of heat and nuttiness.

Avocado Soup with Chile Oil

Heat the oil in a medium pot over medium-low. (Keep heat low, grapeseed oil has a low smoke point.)

• Add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes.
• Add the garlic and cook to slightly brown, another 2 to 3 minutes.
• Add the cumin and cook, stirring, until fragrant, about 30 seconds
• Add the vegetable broth.

Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool too lukewarm. (This is important as you don’t want the avocado to cook due to hot liquid.)

• Combine the following in a blender or food processer:
  • Avocados
  • Cilantro
  • lime juice
  • 75% of the broth mixture and a pinch of salt
• Blend until completely smooth, adding more broth or as needed if the mixture is too thick. (You may need to do this in batches.)
• Taste and season with more salt if necessary. Chill if you prefer the soup cold.

Make the chile oil:

• Heat a small saucepan over medium-low, then add the oil and chiles.
• Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes.
• Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.

Serve soup at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.