Return to Content

Chilled Avocado Soup

Chilled Avocado Soup
0 votes, 0.00 avg. rating (0% score)
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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111