Chilled Avocado Soup with Halibut and Corn

Recipe and photo by Tami Ganeles Weiser Yield:  10 bowls
Prep Time:  20 minutes Cook Time:  6 minutes

Chilled Avocado Soup with Halibut and Corn

Simple and easy, this elegant recipe is a perfect appetizer for a warm day.


Avocado soup:

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

Poached halibut:

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:

  1. 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.
  2. 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:

  1. 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:

  1. 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.

To assemble:

  1. Ladle the soup into 10 bowls or 20 mini-appetizer cups.
  2. Garnish with the fish and vegetables.

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