Cool yet spicy and silky on the tongue, this chilled avocado soup is perfect in the heat of summer.
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 6 Scallions Chopped
- 2 Jalapeno Peppers Seeds Removed
- 4 Cloves garlic
- 1 Tablespoon Oil
- 6 Ripe Hass Avocados Peeled and Pitted
- 1 Cup Cilantro Leaves
- 1/4 Cup Fresh Lemon Juice
- 1 Quart Chicken Stock
Ingredients
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Instructions
- 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.
Recipe Notes
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