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Mexican Avocado-Cauliflower Soup








In Nuevo Vallarta, near Puerto Vallarta, I recently tried a tasty, warm Avocado Soup-
It was delicious and just what I needed after fishing.
I decided to try making it, but I wanted it to have cauliflower and a few other things thrown in.
I’ll try to remember what I did…

In a large Dutch Oven, over low to medium heat;

1/4 c. olive oil
3 cloves garlic (“Dorot“, frozen garlic)
1 medium onion, cut up to fit in liquid, but don’t fuss, it will be blended later
1/3 – 1/2 beer of choice
1 large carrot, cut
2 celery stalks, cut
1 T. salt
1 T. pepper
1 T. cumin
4-6 c. low sodium chicken broth

1 small head organic cauliflower, cut
4 Haas avocado’s (reserve 1/3 avocado for garnish)

1 c. buttermilk
juice of one lemon (reserve zest)


1 c. sharp cheddar cheese, grated
1 c. goat yogurt (or sour cream)
dash of cayenne (mix into goat yogurt)
avocado, sliced
pinch of lemon zest

Saute the garlic in olive oil, add the onion, until it gets golden to dark brown, but not burnt-
Once it’s sticking to the bottom of the Dutch Oven, add about 1/3- 1/2 of a beer.  Cook with the kind you like so you have an excuse to drink it-
Next, add in the carrots, celery & spices & cook for about 5 minutes; until tender, but not brown.
Stir in broth, cover & cook for about 7 minutes.
Add in the cauliflower last, cover and cook for another 3-5 minutes (you don’t want it mushy).
Remove Dutch Oven from heat and let cool for a spell, it will be easier to handle for the next step.

In your Cuisinart or blender;

Put in one avocado at a time and fill the blender up with soup mixture, to about the 3/4 mark.  Blend well.
Pour the blended mixture into a clean big soup pot or another Dutch Oven.
Continue doing this until all 4 avocado’s and soup mixture are blended.
Add buttermilk to the big pot, taste & add more spices if needed.  Heat thoroughly.  Add lemon juice & stir.

For the garnish mix;
Plain goat yogurt (or sour cream)
pinch of cayenne pepper

Garnish each guests bowl with;
a line of cheese
a sprig of parsley (or cilantro)
a dash of “Tajin” (or paprika, or a few drops of chili oil)
slice of avocado
pinch of lemon zest





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