It’s almost time to start eating avocados. Yes, avocados are available from some country or hemisphere or other any time of the year, but without exception, they’re all surprisingly greenish and tasteless. You can make a guacamole of sorts with them, I suppose, because all of those highly-flavored guacamole additives help disguise the out-of-season avocados’ insipidity. But if you really love the taste of the full-bodied fruit, then nothing will do but a California Hass avocado in mid-summer … well, any time between early July and early September. That’s when the yellow around the pit is rich and full, and the flavor likewise. I mean, take a properly ripened avocado, cut it in half lengthwise, remove the pit, and fill the cavity left by the pit with your favorite vinaigrette … then grab a spoon and have at it. If you don’t like avocado that much, stop reading immediately. For you others for whom a truly great avocado is an endless blessing, try this:
Cut a medium peeled garlic clove into quarters and drop into the bottom of a blender. Add a pinch or two of red pepper flakes (optional, but I like the effect). Then put into the blender two large fully and properly (no dark spots at all!) firm-ripe avocados, peeled, pitted, and cut into medium chunks. Now pour in a full (14.5 oz.) can of Swanson’s Chicken Broth … the regular stuff, not the low-sodium; you need the salt for this dish. Blend the ingredients on high, stopping and starting again to make sure there’s no clogging, for a couple of minutes. Pour the soup – that’s what it is by this point – into a large bowl, and stir in one cup of whipping cream until all is thoroughly blended. Taste for salt, and add more salt by pinches as you deem necessary. Cold liquids like this tend to lose a little of the salt intensity as they cool further, but go easy; you can always add more to each serving.
Cover the bowl and chill in the fridge, preferably for at least three hours before serving … you can’t really chill it too long. Ladle what is now a full-fledged cream of avocado soup into small bowls and serve topped as you choose. I prefer a sprinkling of dried dill, but you might want to consider chopped cilantro or freshly snipped chives or even more diced or sliced avocado. That’s it … and, for true avocado lovers, it’s transcendently delicious … and the embarrassing beauty of it is that it took more time to write this blog than it does to make the soup, or clean up afterwards. Nothing that tastes this good should be that easy to make. This recipe should serve six to eight people, depending on the size of the portions, and, in the highly unlikely event that you have some left over, it will keep well, covered and refrigerated.