How do you feel about avocados?

[Urbane Guerrilla]

Originally Posted by DucksNuts

Will do UG, the thing with my recipes...is they only exist in my head

I don't do quantities, but will figure it out for you

Great. Listen, eyeball quantities sound like they'd do -- how much of your hand it would fill, or "such-&-such, to taste."

[Urbane Guerrilla]

Y'know, one of these days I'm going to keep in mind that Google is my friend! Caldo Tlalpeno recipe. The herbs noted are half the mix of Herbes de Provence... can I get a "Hmm Nummy Nummy?"

Tlalpeno out of cans -- perhaps useful if canned food is all you've got. I'd put herbs in like the first recipe has.

One with leftover turkey and chipotle peppers

One from some guy's blog. Like Herr Doktor Viktor von Fronkenshteen, he wrote how he did it.

Um... Soups Too Numerous To. Page of links; I didn't look, but there ought to be something there for everyone. Avocado Gazpacho... hmm.

[Urbane Guerrilla]

Tried the first recipe for Caldo up there in my above post because I liked the herbs in it. Came out okay even without avocado slices -- I'd used all the 'cados making guacamole, so each serving got a dollop of leftover guac. That works too. This recipe definitely wants a nice rich broth for full effect; my broth was a little thinner than I liked. Either the two herbs marjoram and thyme, or else the full-on Herbes de Provence with or without bay leaves work well. If you don't have any chickpeas, try lima beans. Add them late in heating if they are frozen so they just get cooked to warm and stay bright green, very pretty. Canned limas can go in whenever. Drain these to keep the soup broth clear.

I don't think I've quite hit the definitive Caldo recipe for my tastes yet, but I'm close. I definitely got the pepper heat, using crushed red peppers, fresh jalapeno and a few grinds of cracked black peppercorns. It'll cure what ails.