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Chilled Avocado Soup

by

Yield: 6 servings.

A hot-day soup.

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.

Updated Friday, July 20th, 2007
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