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Chilled Avocado Soup

Chilled Avocado Soup
Image Credit:
Crestock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings.
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
No Cook
Sources
The Country Innkeepers' Cookbook

Cool off with a bowl of Chilled Avocado Soup, a creamy, no-cook recipe made with ripe avocados, chicken stock, and light cream. A splash of dry sherry adds depth, while cayenne brings a gentle hint of heat. It’s a refreshing first course for a summer lunch or supper.

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.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Alfred Baginski</span> Wed, 08/03/2016 - 07:50
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
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 08/03/2016 - 16:45

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.