- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 to 8 servings
Share This Recipe
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 to 8 servings
Ingredients
Directions
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
- Season with salt, to taste. Remove from the heat and set aside to cool.
- Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
- Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.
Cook’s Note
*Mexican sour crema is called cream or crema acida and can be found in Latin markets.
My Private Notes
Show:
Mexican Made Easy
Episode:
Hot Times, Cool Foods
Categories:
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