Easy
Mexican
Sopa de Fideo
Toasted vermicelli in a smooth tomato broth. The bowl every Mexican kitchen makes on a Tuesday.
Ingredient
Avocado
Bought hard and ripened at home, because a perfectly ripe avocado does not survive a supply chain. The window between underripe and brown is roughly a day, which is the whole difficulty of the ingredient.
- Sourcing
- Buy firm and plan two or three days ahead. Hass, with pebbled skin that blackens as it ripens, is more reliable than the smooth green-skinned varieties.
- Varieties
- Hass, Fuerte, Pinkerton, Reed
- Quality cues
- Yields to gentle pressure in the palm, not the fingertips. Flick off the small stem nub — green underneath is ready, brown is past it.
- Storage
- Ripen on the counter, in a paper bag with a banana to speed it up. Once ripe, the fridge buys you a few more days.
- Shelf life
- 3-5 days ripening at room temperature, then 2-3 days refrigerated
Nutrition
Per 100 g
- Calories
- 120 kcal
- Protein
- 2.2 g
- Fat
- 10.1 g
- Carbs
- 7.8 g
- Fibre
- 5.6 g
- Sugars
- 2.4 g
- Sodium
- 2 mg
From USDA FoodData Central (#171707). Raw, edible portion.
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