Recipes and Cooking Sesame-Avocado Soup Cold soup is the perfect foil for summer. This one includes a surprise addition of cumin and vanilla. By Theo Stephan Theo Stephan Theo Stephan is a cookbook author, food writer, recipe developer, and extra virgin olive oil sommelier. She is known for her Californian and Greek recipes, with an added EVOO twist. Theo has two cookbooks, her first being Opa! Healthy Greek Cookbook: Modern Mediterranean Recipes for Living the Good Life, and Olive Oil and Vinegar for Life: Delicious Recipes for Healthy Caliterranean Living. In addition to her many accomplishments, Theo is also an Extra Virgin Olive Oil Sommelier and the founder of, Global Gardens, which specializes in the production of organic Extra Virgin Olive Oil. Theo attended Antioch University in Yellow Springs, Ohio, where she gained her Bachelor of Arts degree in Communications. Learn about BHG's Editorial Process Updated on July 18, 2018 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 6 Yield: 4 cups Jump to Nutrition Facts Ingredients 1 small jalapeno chile pepper 2 medium avocados, halved, pitted, peeled, and chopped 2 cup reduced-sodium chicken broth 3 tablespoon white balsamic vinegar 1 teaspoon finely shredded lemon zest ½ teaspoon ground cumin ½ teaspoon vanilla 1 recipe Sesame Spice Mix Sesame Spice Mix 1 tablespoon sesame seeds 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon crushed red pepper 1 teaspoon coarsely ground black pepper Directions Preheat oven to 450°F. Line a baking sheet with foil. Place jalapeno on baking sheet. Roast for 15 to 20 minutes or until skin is charred, turning occasionally. Wrap in the foil and let stand 10 minutes. Stem, peel, and seed the jalapeno. Place in a blender with avocados, broth, vinegar, cumin, and vanilla (if using); cover and blend until smooth. Transfer to serving bowl. Serve at room temperature or cover and chill up to 24 hours. Sprinkle with Spice Mix. Sesame Spice Mix In small skillet toast sesame seeds, coriander seeds, and cumin seeds over medium heat for 2 minutes. Remove; cool. Coarsely crush seeds; combine with crushed red pepper and coarsely ground black pepper. Store, covered, at room temperature up to 1 month. * Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 101 Calories 7g Fat 8g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 101 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 189mg 8% Total Carbohydrate 8g 3% Total Sugars 4g Protein 2g Vitamin C 6.1mg 31% Calcium 18mg 1% Iron 0.8mg 4% Potassium 310mg 7% Folate, total 43.1mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.