- Servings: 4
|1||Tblsp. Olive Oil|
|1||Red Bell Pepper, chopped|
|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. 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.
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.