Avocado gives this dairy-free soup its creamy texture. For a super-sophisticated presentation, serve it in chilled martini glasses and garnish each one with a drizzle of Mexican crema or crème fraîche. If you prefer a soup with a thinner consistency, add water until it’s exactly the way you like it.

　　

Ingredients

serves 6 to 8

　　3 tablespoons olive oil

　　1 cup diced white onion

　　1 serrano chile, stemmed, seeded, and diced

　　3 garlic cloves, minced

　　Salt

　　4 firm but ripe avocados, halved, pitted, and peeled

　　2 cups chicken broth

　　5 tablespoons fresh lemon juice

　　1/4 cup chopped fresh cilantro

　　Freshly ground black pepper

　　6 to 8 jumbo scallops

　　1/2 cup Mexican crema (see page 70) or crème fraîche, whisked to soften

　　

Step 1

Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion and serrano chile and sauté for 10 minutes, or until tender. Add the garlic and cook for 2 minutes. Season with salt. Remove from the heat and set aside to cool.

　　

Step 2

Put the avocados in a blender. Add the chicken broth, lemon juice, cilantro, and onion mixture. Puree until smooth. Blend in 2 cups water. Strain the soup into a large bowl, and season it to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.

　　

Step 3

Sprinkle the scallops all over with salt and pepper. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Working in 2 batches, sear the scallops for 1 minute per side, or until just cooked through.

　　

Step 4

Pour the chilled soup into individual bowls. Top each serving with a scallop, and drizzle with the crema.

　　Fresh Mexico