An excellent, fresh option that incorporates Merci Mercado chapulines for a Summer afternoon or a great appetizer before a sumptuous Winter meal!

INGREDIENTS:

• 4 large ripe Hass avocados, halved, peeled, and pitted plus extra slices for garnish

• ¼ cup- fresh lime juice (from 2 to 3 limes)

• 1½ teaspoons kosher salt, or to taste

• 3 cups homemade vegetable stock (room temperature), or as needed

• 1 cup Merci Mercado chapulines al ajillo recipe

DIRECTIONS:

1. Combine the avocados, lime juice, salt, and vegetable stock in a blender and blend on high speed until creamy, slowly adding more stock if necessary, until the mixture reaches a consistency of a cream soup. Taste and add more salt if needed.

2. To make Merci Mercado chapulines al ajillo just sautée 1 cup of Merci Mercado plain chapulines with 2 finely sliced garlic cloves and 4 tablespoons of olive oil.

3. To serve, ladle the soup into bowls and place a large spoonful (or more) of chapulines al ajillo on top of each bowl and drizzle a little bit of olive oil.

To make homemade vegetable stock:

• 1 small white onion, roughly chopped

• 2 carrots, peeled and roughly chopped

• 2 celery stalks, roughly chopped

• 1 teaspoon black peppercorns

• ½ teaspoon coriander seeds

• 4 fennel fronds

• 4 cups water

Combine the onion, carrots, celery, peppercorns, coriander seeds, fennel fronds, and water in a large saucepan. Bring to a simmer and cook for 30 minutes. Let cool, strain it.

*Original recipe by Hartwood, Eric Werner adapted by Merci Mercado