So you brought me home to California with avocados! Unfortunately, they aren't quite as good in Illinois. This might have been our trickiest ingredient yet because, while I eat large amounts of this delish fruit, I usually prepare it as guacamole. My dad, a Tucson native, is somewhat of a guacamole-making-master. My favorite part about my Dad’s guac is his meticulous process of making it, because it requires multiple rounds of taste tests. This is where I come in. More lime? More salt? More chile? Obviously, answering each question requires another mouthful of the concoction. You know me—always willing to pitch in for the greater good!
However, I felt like guac would be a copout for a Kumquat recipe, and I was eager to discover new avocado preparations. After picking my brain, and scouring cookbooks for inspiration, I was drawn to the tomatillo avocado sopa Heidi Swanson, of 101Cookbooks, included in her fabulous book Super Natural Cooking. I have never cooked with tomatillos before and when I saw them at the Wicker Park farmers’ market in this adorable little basket, I made my move.
Before I pass on the recipe, a word of warning: do not overfill the blender with the hot tomatillo mixture. If you attempt to get too efficient, your kitchen might end up covered in a layer of green goop.
The soup is really quick and refreshing. Make sure to leave some for lunch the next day, as the soup only gets better with more chilling in the fridge. Also, we liberally loaded the soup with chips, plain yogurt (you could use sour cream), salsa, and even ate quesadillas with it. This is NOT watered down guacamole...it might be just as good though!
Next week's ingredient = black-eyed peas.
Crema de Guacamole
From Super Natural Cooking by Heidi Swanson
Tortilla chips for garnish
4. In a separate bowl, blend the avocados thoroughly with salt, cilantro, and lots of lime juice. Blend the avocado mixture into the chilled soup base and adjust the lime and salt as necessary. Return the soup to the refrigerator until you are ready to serve it. Serve with your choice of garnishes on top.
*My alteration to the original recipe: In Heidi's book, she suggests pushing the finished mixture through a strainer before chilling. I like chunky, textured soups so I skipped this step, leaving the seeds in the soup.