Chilled Avocado Soup with Halibut and Corn
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 6 minutes
Simple and easy, this elegant recipe is a perfect appetizer for a warm day.
6 ripe Hass avocados, peeled and pitted
3 cloves garlic
2 cups buttermilk
2 cups skim or 2 percent milk
1½ cups heavy cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound fresh halibut
4½ cups water
¾ cup dry white wine
1 tablespoon freshly squeezed lime juice
6 sprigs cilantro, stems and leaves
4 bay leaves
8 whole black peppercorns
2 teaspoons kosher salt
½ cup fresh or frozen corn kernels
1 avocado, peeled, pitted and cut into small cubes
2 teaspoons chopped cilantro or flat leaf parsley
Juice of 2 large limes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
To poach the halibut:
- In a wide sauce pot over medium heat add the water, white wine, lime juice, cilantro, bay leaves, peppercorns, and salt in a wide sauce pot over medium heat. As soon as it comes to a boil lower the heat to gentle simmer and add the halibut. Cover and cook for 6 to 8 minutes, depending upon the thickness.
- Using a paring knife test the fish it should easily flake. Turn off the heat and allow to sit covered for another 5 minutes. Remove the cooked fish to a plate, tent with aluminum foil, and set aside to cool. This can be made up to 12 hours before serving, if kept refrigerated in an airtight container.
To make the soup:
- Puree the avocados and garlic in a food processor until smooth. Tranfer to a bowl and whisk in the buttermilk, 1 cup milk, and 1 cup cream until smooth. Gradually add more milk and cream to achieve a creamy soup consistency. Add salt and pepper and taste for seasoning; chill.
To make the halibut with corn:
- Combine the halibut, corn, avocado, and cilantro in a large bowl. Toss with lime juice, salt and pepper. Cover and chill for about 1 hour.
- Ladle the soup into 10 bowls or 20 mini-appetizer cups.
- Garnish with the fish and vegetables.