Hot or Cold Avocado Soup

In Chili & Soup by Dave DeWittLeave a Comment

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This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites. From the article Avocado Madness!

avocado soup recipe
Hot or Cold Avocado Soup
Print Recipe
Heat Scale: Varies
Servings
4 cups
Servings
4 cups
avocado soup recipe
Hot or Cold Avocado Soup
Print Recipe
Heat Scale: Varies
Servings
4 cups
Servings
4 cups
Instructions
  1. In a large sauce pan, heat the chicken broth until hot, not boiling. Set aside.
  2. Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry, hot sauce, and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.
  3. Serve immediately, or chill for at least two hours and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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