Cold Avocado Soup
Yield
4 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
avocados
ripe |
*
|
| ½ | cup |
light cream (half&half)
chilled |
|
| 1 ½ | cups |
chicken broth
chilled |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
chives
snipped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
avocados
ripe |
*
|
| 118 | ml |
light cream (half&half)
chilled |
|
| 355 | ml |
chicken broth
chilled |
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
chives
snipped, optional |
*
|
Directions
Pit and peel the avocado, then cut into chunks.
In a blender, whirl the avocado, half and half, broth and lemon juice until smooth.
(To prepare in a food processor, whirl the avocado with the half and half until puréed then add the broth and lemon juice and whirl until smooth.)
Ladle the soup into wide shallow bowls.
Garnish each portion with chives, if desired.
