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Chilled Avocado Soup with Crispy Tortilla & Serrano Oil

Name: Chilled Avocado Soup with Crispy Tortilla & Serrano Oil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 ripe avocados (just ripe, not bruised); 1 cup chilled vegetable stock or light chicken stock; ½ cup crema mexicana or crème fraîche, chilled; 2 limes, juiced; ¼ cup cilantro leaves, roughly chopped; 1 jalapeño, seeded; 2 garlic cloves, minced; Sea salt and white pepper; 2 (6-inch) corn tortillas, cut into ¼-inch strips; 2 tablespoons neutral oil (for frying); 2 serrano chiles, minced; 3 tablespoons extra-virgin olive oil; Cilantro leaves for garnish; Fleur de sel for finishing

A velvety chilled avocado bisque with lime and cilantro, finished with a crispy tortilla crumble and a punchy serrano-infused oil that adds textural contrast and thermal excitement to the cool, buttery soup. This is a palate-cleanser that actually matters—sophisticated, brief, and completely absorbing.

815cal 8gprotein 38gcarbs 75gfat 15min prep 10min cook 2serves

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