Ahuacatl Recipes

The other day, I promised to find adult-ish non-guacomole avocado recipes in exchange for getting you to start eating avocados again.

If you didn’t already know, take a moment to find out what ahuacatl really means, and just why the Aztecs took such a raging liking to the fruit (second paragraph under History of Avocados). Everybody wide awake now?

The first recipe is for a cold soup, which I took from Deborah Madison’s Vegetarian Cooking for Everyone (p234), and I like it because I think my parents would like it: nearly all the ingredients are available from their garden. This is a must-have cookbook, even for non-vegetarians.

The second recipe is that avocado and lime ice cream I mentioned before. I’ve never made it, but I’ve been spending some time trying to simplify it. Maybe I’ll get it to work. Besides, you get to serve this with pistachio nuts, which is always good.

Recipes follow.

Avocado-Tomatillo Soup with Lime
Deborah Madison, Vegetarian Cooking for Everyone, 1997, p234

2 bunches of scallions

1 green bell pepper

2 tablespoons avocado or sunflower seed oil

12 ounces tomatillos, husked and rinsed

1 celery rib, chopped

1 scant tablespoon chopped ginger

2 tablespoons chopped parsley

2 tablespoons chopped mint

2 jalapeño chiles, seeded and diced

1 quart vegetable stock or water

salt to taste

2 large avocados

½ cup buttermilk or sour cream or yogurt

For garnish: 2 teaspoons chopped mint and juice of 1 lime

Set aside a few scallions and a quarter of the pepper, then coarsely chop the remainder. Heat the oil in a soup pot and add the tomatillos. Sauté over high heat until they color, about 5 minutes, then add the chopped vegetables, ginger, herbs, and half the chiles. Cook, stirring frequently, until the tomatillos are browned in places, about 10 minutes. Add the stock and 1 teaspoon salt and bring to a boil. Lower the heat and simmer, parially covered, until the tomatillos fall apart, 15 to 20 minutes. Let cool, then puree with the avocados and buttermilk. Chill well. Taste for salt.

Finely dice the reserved scallion and pepper and mix them with the mint, lime juice, a pinch of salt, and the remaining chile. Serve a spoonful scattered over each bowl.


Avocado and Lime Ice Cream

Christine Ingram, Vegetarian and Vegetable Cooking: The definitive encyclopedia of healthy vegetarian food. Hermes House, 2002, p480.

4 large egg yolks

1¼ cups heavy cream

½ cup granulated sugar

2 ripe avocados

grated rind of 2 limes

juice of 1 lime

2 egg whites

few unsalted pistachio nuts, to serve

1) Beat the eggs in a heatproof bowl. In a saucepan, heat the cream with the sugar, stirring it well until it dissolves.

2) As the cream rises to the top of the pan at the point of boiling, remove it from the heat.

3) Gently pour the beaten egg yolks into the scalded cream, adding them in small amounts from a height above the saucepan. This prevents the mixture from curdling. Allow the mixture to cool, stirring it occasionally, then chill.

4) Peel and mash the avocados until they are smooth, then beat them into the custard with the lime rind and juice. Check for sweetness. Ice cream should be quite sweet before freezing, as it loses flavor when ice-cold. Add extra sugar now if you think it is needed.

5) Pour the mixture into a shallow container and freeze it until it is slushy. Beat it well once or twice as it freezes to prevent large ice crystals from forming.

6) Whisk the egg whites until softly stiff and fold into the ice cream. Return the mixture to the freezer and freeze until firm. Cover and label. Use within four weeks, decorated with pistachio nuts.


If you have an ice cream machine, then simply pour the mixture into the basin and switch on. There is no need to add the egg whites, as air is already beaten in with the paddle.


3 Responses

  1. […] Ohhhhhh! Now I understand! It’s just like the whole problem with avocados! […]

  2. […] do you think of when you see an avocado? (Oooh, remember this avocado information? That second paragraph, I […]

  3. […] that, and if I promise to look around for something more adultish (I’m looking right now at a recipe for avocado and lime ice cream…ooooh), will you come back and give this a try? […]


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