This soup is delicious hot or cold. For a winning touch, scoop a dollop of Pico de Gallo into the the soup. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites.
- Heat the chicken broth until hot, not boiling. Set aside.
- Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry and lemon juice. Pulse a few times, just until mixture is blended.
- Taste and add more salt and pepper, if desired.
- Serve immediately, or chill for at least two hours and serve.
- Makes 4 servings.
Avocado NotesHaas avocados are the ones with the bumpy skin. As they ripen, they go from dark green to purplish-black. This is only my opinion, but if I cannot find Haas avocados, I don't make this or any other avocado recipe until I can find them.
Prep time: 10 Min; Cooking time: 10 Min; Total time: 20 Min
Recipe editor Patricia Mitchell
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