Jamie's French Restaurant's Cold Avocado Soup a la Sylvia
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| ½ |
tomatoes
|
*
|
|
| 1 | teaspoon |
olive oil
|
|
| 1 | cup |
avocados
pulp |
*
|
| ½ | tablespoon |
lemon juice
|
|
| 4 | dash |
chili powder
|
*
|
| 2 | tablespoons |
mayonnaise
|
|
| ½ | cup |
stock
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 0.5 |
tomatoes
|
*
|
|
| 5 | ml |
olive oil
|
|
| 237 | ml |
avocados
pulp |
*
|
| 7.5 | ml |
lemon juice
|
|
| 4 | dash |
chili powder
|
*
|
| 3E+1 | ml |
mayonnaise
|
|
| 118 | ml |
stock
|
|
| 118 | ml |
heavy whipping cream
|
|
Directions
Sauté onions and garlic in olive oil just until tender.
Peel, seed, and finely chop tomato.
Add to onions and cook a few seconds.
Blend all ingredients and chill for 4 to 6 hours.
Serve in bowls or cups and top with a twist of lemon or lime peel.
