What’s the difference between a soup and a dip?
If you think about it, not a whole lot. They are both thick liquids. Both can be either warm or cold. You can eat dips with a spoon and soups with bread.
Of course there are some dips that are probably not a very good fit for a soup. Anything with a ton of sour cream in it comes to mind because it’s generally not seen as a good idea to eat sour cream with a spoon.
But guacamole? I knew that this would be on the fence. It’s mostly a dip, but if it’s lightened up a bit with some other add-ins it works perfectly as a soup also!
1) Roughly chop onions and mince garlic. Combine in a food processor with avocado, lime juice, chipotle peppers, salt and cumin.
2) Pulse until smooth.
3) Add yogurt, cilantro, and water and mix together until combined.
4) Chill soup for at least an hour.
5) Serve with tortilla chips and salsa.
This recipe really has all the same ingredients I use for my standard guacamole recipe. The one change is using red onion instead of shallot. That’s a pretty small change though and honestly, you can sub those two things pretty interchangeably.
Picking ripe avocados is pretty important for this recipe. You want them to be soft and creamy so they blend easily. Look for ones that give a bit to pressure, but avoid any that are super-mushy.
The closest comparison I can think of is that you want avocados that have the give of a racquetball. If they feel like a baseball, they aren’t ripe, if they feel like a Nerf ball, they’re probably rotten!
When you slice them open, you’ll hopefully see some nice green flesh that’s soft enough to spoon out.
Add the onions, garlic, avocado, spices, and chipotle peppers to a food processor and pulse it until it’s smooth. I don’t think this is a soup recipe that you could make without a food processor or a blender. You need something to really pulse the ingredients to make it smooth.
I think a food processor works a bit better in this case just because it’s a thicker soup.
As an aside, if you were to stop right here, you’d have a pretty solid guacamole that’s got a much softer texture than most guacamole.
Lightening the Guac
We are at the dip phase now and to get to the soup phase we need to lighten the flavors up. Yogurt is perfect for this. It keeps the texture smooth, but lightens the flavors a bit.
I also added about 1/2 Cup of plain ice water to really thin the soup some. Without this water, I think we’d be still firmly in the dip territory.
Cilantro adds some good freshness to the soup, but you can leave it out if you’re a cilantro hater.
Pulse this until everything is mixed together well and is nice and smooth.
Taste it for salt and add a bit more if necessary.
Serving the Soup
Be sure to chill this soup before serving it for at least an hour. In that hour the flavors will really start to combine as well which is nice.
Serve the soup with a lot of chips and some salsa on top.
I would alternate between dipping and eating with a spoon and both were very tasty. The avocados have such a creamy texture, it almost reminded me of a queso dish but there’s no cheese in it at all.
I think the chipotle peppers are pretty essential to give the soup some nice heat and flavor.
I thought that I wouldn’t be able to eat a whole bowl of this, thinking it would be too heavy, but it wasn’t a problem at all.
I should’ve guessed this though considering that I can eat as much guacamole as you put in front of me!