Serves 6–8

While Oaxaca may not have the global reputation of industrial avocado-growing regions, avocados are very much part of the local food culture—and often taste richer and more nuanced than what one finds in US grocery stores. Grown across the state’s varied elevations, avocados there often carry an almost buttery quality. For this soup, choosing perfectly ripe avocados is essential. Their texture and flavor do the heavy lifting, bringing you as close as possible to what I tasted in Oaxaca.

Print Recipe

Crema de Aguacate

Ingredients

  • 1 avocado
  • 1/4 onion, diced
  • 1 clove garlic
  • 1/2 serrano or 1 jalapeño
  • 2 sprigs cilantro
  • 5 black peppercorns
  • 1/2 cup heavy cream
  • 2 cups chicken or vegetable broth
  • Salt, to taste
  • 1 tomato, finely chopped
  • 2 tablespoons cilantro, finely chopped

Instructions

  • In a blender, mix avocado, onion, garlic, serrano, cilantro, peppercorns, and cream, then add 2 cups of broth. Blend until very smooth. Taste and correct the seasoning with salt. Place in the refrigerator until serving time. This dish is best served the day it is made because it will start to discolor if kept overnight.
  • Garnish with chopped tomato and cilantro.