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Ingredients:
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2 fully ripened avocados from Mexico (about 8 ounces each), halved, pitted and peeled
2 cans (14 ounces each) chicken broth, fat removed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/2 cup Mexican crema, crème fraiche or sour cream
Finely diced tomatoes
Finely chopped parsley or cilantro
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Preparation:
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In the container of a blender combine 1 of the avocados,1 can of the broth, pepper, salt and hot pepper sauce. Process until smooth and creamy; transfer to a medium bowl. Repeat with remaining avocado and broth; stir into the bowl. Place a piece of plastic wrap on surface of the soup; refrigerate until very cold. To serve, ladle soup into bowls, dividing evenly. Garnish each portion with a spoonful of cream and a sprinkling of tomatoes and parsley.
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Serves: 6 (about 5 cups)
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Cook Time:
0 min. + 30 to 60 min. chill time
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Prep Time:
15 min.
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Suggestions:
Ripe Hass avocados are almost black and slightly soft when gently pressed. Look for "Mexico" in the sticker for the authentic flavor!
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