MEXICO ~ Chilled Avocado Soup ~ Sopa de Agualate
MEXICAN CHILLED AVOCADO SOUP
Sopa de Agualate
Serves 4
3 large ripe avocados
1 1/4 cups {310ml/10 fl oz} cream
1/2 cup {125ml/4 fl oz} milk
1 cup {250ml/8 fl oz} chicken stock {or vegetable broth}
1 1/2 tablespoons fresh lemon juice
Tabasco sauce, to taste
Chopped fresh chives, to garnish
Stone and peel avocados. Place in a food processor or blender with fresh cream, milk and chicken stock and process until smooth. Add lemon juice, Tabasco and freshly ground black pepper and salt. Process to combine. Refrigerate until well chilled. Serve in a large soup tureen. Garnish with chives or coriander leaves and accompany with a bowl of sour cream.
Source: "TAPAS - Mexican and Spanish Starters, Soups and Snacks" by Angus & Robertson