Chilled Avocado Soup
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Olive Oil1 cup
White Onion (diced)4 cups
Chicken Broth1 cup
Lemon Juice (fresh)2 cups
Water1 cup
Sour Cream (mexican)1
CrostiniDirections:
1
Watch how to make this recipe
2
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat
3
Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes
4
Season with salt, to taste
5
Remove from the heat and set aside to cool
6
Put the avocados in a large bowl
7
Add the chicken broth, lemon juice, cilantro, onion mixture, and water
8
Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl
9
Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours
10
Pour the chilled soup into individual bowls
11
Top each serving with a drizzle of the sour cream
12
Serve with crostini or croutons, if desired