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Chilled Avocado Citrus Soup from Nadsa de Monteiro’s The Elephant Walk

4 Servings

1 small onion, chopped

1 tbsp salt

1 quart orange juice, freshly squeezed

1 cup lime juice, freshly squeezed

1 tbsp sugar

2 tsp salt

1/2 tsp black pepper

1 tsp garlic, chopped

2 tbsp extra virgin olive oil

3 avocados, cut into 1/2 inch cubes

2/3 cup button mushrooms, sliced 1/4 inch thick

2 cups plum tomatoes, diced without pulp

1 tbsp cilantro, chopped

Cover the chopped onion with 1 tbsp salt for 20 to 30 minutes. Rinse the salt completely off the onion, then drain and squeeze off excess water.

Mix remaining salt, black pepper, orange juice, lime juice, garlic, and sugar. Add olive oil and mix well. Add the diced avocados, mushrooms, tomatoes, and onion. Stir gently to mix. Let chill one hour before serving.

Directly before serving, add 1 tbsp cilantro to soup and stir to mix.