Cullen's Avocado Grapefruit Soup
CHIPOTLE CHILE PUREE
2 x chipotle chilies
1 sm roasted tomato
Sea salt to taste
SOUP
1 x leek well rinsed,
and chopped
1 x garlic clove minced
1/4 cup vegetable oil
1 1/2 qt vegetable stock or water
1 x celery stalk cut in 2" pieces
1 med potato (optional)
2 x Haas avocados
1 x grapefruit segmented with juice
1 x lime freshly squeezed
Sea salt to taste
Method :
For the Chipotle Chile Puree: Puree all ingredients in a blender jar until
roughly blended. Set aside.
For the Soup: Heat the vegetable oil in saucepan over medium heat and cook leeks
until translucent. Add the garlic and cook for 3 to 5 minutes, until golden
brown. Add the celery, potato and a light sprinkle of salt. Cook for 5 minutes.
Add the vegetable stock or water and bring to a boil. Lower the heat and simmer
for another 35 minutes until the liquid is reduce to 1/2 the original volume.
Set aside to cool at room temperature.
Puree the cooled liquid in a blender jar with the avocados, grapefruit segments
and juice, and the lime juice. Salt to taste. Serve chilled with spooned
chipotle on top.
Chef's Notes: The chipotle variety is one of the more widely known chiles from
the central state of Oaxaca. They are smoked, ripened jalapenos sold dried or
canned in adobo (a marinade). If you are using dried chiles, remove the stems.
(Seeds and veins as well, if you prefer a milder sauce.) Toast the chilies in a
saute pan until slightly darkened and the aroma wafts from the pan, about 1 to 2
minutes on each side. Place toasted chilies in non-reactive bowl and cover with
boiling water. Let the chilies steep for about 20 minutes until reconstituted
and then discard the water. Chipotles sold in adobo are easier to use, they are
canned and ready to go.