Move over, guacamole: Try these three great new ways to enjoy this luscious fruit.
1 of 4Photo: Jennifer Davick
Avocados have been around for some 7,000 years, but only recently have they become something more than a tortilla chip’s best friend. Americans now eat about four pounds of avocados every year. Here are some delicious, inventive ways to make the most of them at mealtime.
2 of 4Photo: Jennifer Davick
Chilled Avocado Soup
Surprise! This rich, velvety soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It’s delicious topped with the Crab-and-Mango Garnish or on its own.
Our sister publication Sunset shared this amazing recipe with us, first developed by chef Trey Foshee at George’s at the Cove restaurant in La Jolla, California. It’s included in the The Sunset Cookbook (Oxmoor House, 2010).