Cool yet spicy and silky on the tongue, this chilled avocado soup is perfect in the heat of summer.
Avocado Soup - Chilled
Put the oil in a sautee pan over medium high heat and add the peppers, scallions and garlic. Season with salt and pepper and cook until slightly scorched.
Place grilled vegetables, avocado and cilantro in a food processor and puree until smooth.
Transfer pureed veggies to a bowl and add the lemon juice and stock whisking to combine. Season with salt and pepper.. Chill in frig. Garnish with additional chopped cilantro and sour cream.
If you like a richer soup, half and half or buttermilk can be added to taste and consistency. High avocado intake has been shown to lower blood cholesterol levels. © Galley Chef All Rights Reserved