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Bon Appétit

Cold Avocado Soup

3.5

(14)

Image may contain Bowl Food Dish Meal and Soup Bowl
Cold Avocado SoupSteve Cohen

A smooth and creamy chilled soup, with a hint of Sherry and a dash of hot pepper sauce to liven things up.

Recipe information

  • Yield

    Serves 6

Ingredients

4 medium avocados, pitted, quartered, peeled
2 14 1/2-ounce cans low-salt chicken broth
2/3 cup whole milk
2 shallots, chopped
2 tablespoons dry Sherry
1/2 teaspoon hot pepper sauce
Sour cream Chopped fresh chives

Preparation

  1. Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.

TagsCold SoupSoupSoup/StewAvocadoVegetableStarterDinnerGluten FreeNut FreeEasyQuick30 Minutes or LessNo-CookFood ProcessorBlenderBon Appétit
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