Avocado Soup


3 very ripe avocados, peeled, seeded, and chopped
1-1/2 quarts chicken stock
4 shallots or 1 small onion, peeled and coarsely chopped
Salt and pepper to taste
Dash of Tabasco
1-1/2 cups yogurt
1/2 cup cream
Fresh tomato
Parsley sprigs


Combine stock, shallots, salt and pepper, and Tabasco in large bowl. Puree in blender, 2 cups at a time, until smooth. Return to bowl and blend in yogurt and cream with whisk. Chill. Garnish with chopped fresh tomato and parsley.


Serves 6-8


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