4 Servings Prep: 40 min. Cook: 30 min. Oven: 325 degrees Fahrenheit
1 large bulb garlic, peeled and coarsely chopped
1/3 cup extra virgin olive oil
5 cups chicken broth
4 slices firm-texture bread, crusts removed, and cut into 1/2 inch cubes
1 ripe avocado, peeled, pitted, and cut into 1/2 inch cubes
3 ounces queso fresco, cut into 1/2 inch cubes
1 large ripe tomato, cored, seeded, and diced
4 green onions, broiled or grilled and chopped (optional)
In a small heavy saucepan, cook garlic in hot olive oil over medium-low heat for 15 to 20 minutes or until very soft and golden. Drain garlic, reserving oil. In a medium saucepan, combine garlic and chicken broth. Bring to boiling; reduce heat. Simmer, covered, over medium-low heat for 30 minutes.
Preheat over to 325 degrees Fahrenheit. On a baking sheet, toast the bread cubes about 10 minutes or until thoroughly dry but not brown. Drizzle bread cubes with 3 T. of the reserved garlic oil; toss to thoroughly coat. Bake 5 minutes more or until the croutons are golden. (Refrigerate the remaining garlic oil for use in salad dressing, omelets, hash browns, etc. Use garlic oil within 24 hours.)
Season broth mixture to taste with salt. Divide the avocado, queso fresco, tomato, and, if desired, green onions among warm bowls. Ladle soup into the bowls. Top each serving with croutons.
Note: I personally like the queso fresco cold. It’s like a salty mozzarella once it’s melted in the hot soup. The feta-like texture of the cheese cold is gone and is just like a blob.
