Chilled Avocado Soup

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Average: 5 (1 vote)

A hot-day soup.

Photo Credit: 

Crestock

Ingredients

2 ripe avocados, peeled and pitted
1 tablespoon dry sherry
1 quart chilled chicken stock
1/2 cup light cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup sour cream
paprika

Instructions

Blend all ingredients except the sour cream and paprika in the electric blender until smooth.

Chill 4 hours. Serve topped with sour cream and a sprinkling of paprika.

Yield: 

6 servings.

Preparation Method

Reader Comments

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Comments on Chilled Avocado Soup

The recipe comes out pretty bland; it calls for 1 qt of chicken broth, I think that imparts a too-chickeny flavor. It lacks the "smack-in-the-mouth flavor of Gazpacho. I won't make it again. But keep providing those novel recipes!
Regards, Al

Thanks for your comment, Al.

Thanks for your comment, Al. If you did feel like trying this recipe again, you could substitute half of the chicken broth with water (to reduce chicken flavor) and be a little more liberal with the cayenne.

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