•   Vegetable Stock
  • 4 lb. fully ripe Haas avocados
  • 1 Tbsp. vegetable oil
  • 9 oz. yellow onions, diced
  • 6 oz. leeks, diced
  • 5 oz. carrots, peeled, diced
  • 2 oz. celery, diced
  • 64 fl oz water
  • 1/4 cup fresh cilantro, coarsely chopped, divided
  • 4 each black peppercorns
  • 1/4 tsp. dried thyme leaves
  •   Pico de Gallo
  • 14 oz. fresh tomatoes, diced
  • 4-1/2 oz. red onions, diced
  • 3/4 tsp. lime zest
  • 2 Tbsp. kosher salt, divided
  • 1 each bay leaf
  •   Soup
  • 24 fl oz heavy cream
  • 3 fl oz fresh lime juice
  • 5-1/2 oz. PREMIUM Saltine Crackers
  • 1-1/2 oz. butter


Nutritional facts are based on a single serving
Calories 140
Total fat 12g
Saturated fat 5g
Trans fat 0g
Cholesterol 25mg
Sodium 350mg
Carbohydrate 7g
Dietary fiber 3g
Sugars 1g
Protein 1g
Calcium 2%DV
Iron 2%DV


    For Vegetable Stock:
  1. Heat  oil in medium heavy stock pot. Add yellow onions, leeks, carrots and celery; sweat 10 min. (Do not cook until brown.) Add water, 1 Tbsp. of the cilantro, peppercorns, thyme and bay leaf; stir. Bring to boil; simmer on medium-low heat 45 min. Strain stock. Refrigerate until ready to use. Meanwhile, prepare Pico de Gallo.
  2. For Pico de Gallo:
  3. Combine  tomatoes, onions, remaining 3 Tbsp. cilantro, lime zest, and 4-1/2 tsp. salt. Refrigerate until ready to use.
  4. For Soup:
  5. Blend  1-1/2 qt. Vegetable Stock (or 2 cups Vegetable Stock for trial recipe), cream, lime juice, remaining 1 Tbsp. salt and avocados in blender until smooth. Refrigerate until chilled.
  6. Meanwhile,  break crackers into 1/2-inch pieces. Melt butter in small sauté pan. Add crackers; cook until toasted, stirring occasionally. Store at room temperature until ready to use.
  7. For each serving:
  8. Pour  2-1/2 oz. soup into serving bowl; top with 2 tsp. Pico de Gallo and a few of the toasted cracker pieces.
  9. Same Day

    This delicious soup should be made and served the same day, topping with the Pico de Gallo and cracker pieces just before serving.

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