Chilled Avocado Soup
- Total:
- 25 min
- Prep:
- 15 min
- Cook:
- 10 min
- Yield:
- 6 to 8 servings
- Level:
- Easy
Ingredients
Directions
Watch how to make this recipe.
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.
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