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Guacamole Soup With Olive Tapenade

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Guacamole Soup with Olive Tapenade
2011-05-11 Appetizer
4 41

An appetizer soup of avocados, peppers, and lime garnished with salsa and tapanade. Serve the soup at room temperataure or chilled.

  • Servings: 4


1 Tblsp. Olive Oil
1 Red Bell Pepper, chopped
½ Onion, sliced
1 Small Jalapeno Pepper, seeded and diced
½ tsp Ground Cumin
½ tsp Chili Powder
½ tsp Garlic Salt
2 Ripe Haas Avocados
Juice of 1 Lime
3 cups Chicken Stock, room temperature
Salt & Pepper, to taste
4 Tblsp. Salsa
4 Tblsp. Prepared Olive Tapenade


In small pan, heat olive oil on medium heat. Add red pepper, onion, and jalapeno; saute 3-5 minutes. Remove from heat and add spices; set aside. In food processor or blender place avocado pulp, lime juice, and chicken stock. Blend until pureed; adjust for salt and pepper, blend again. Pour soup in large bowl; add pepper mix and stir to incorporate. Divide into 4 soup bowls. Top each with salsa and tapenade.

Helpful Tips:

This is a variation on traditional guacamole, in soup form. Avocados give this soup a creamy consistency without cream. If too thick, add more chicken stock. Tapenade is found in grocery stores or wholesale stores.