A superb, southwestern-style
cream of avocado soup served chilled topped with a spoonful of
fresh salsa.
Avocado
Soup with Salsa
- 2 avocados, peeled, pitted,
chopped
2 cups chicken broth
1 cup half-and-half
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 pound tomatillos, minced
1/4 cup minced onion
1/2 roasted red bell pepper, peeled, seeded and minced
1 clove garlic, peeled and minced
1 jalapeno chile, seeded and minced
1 tablespoon minced fresh cilantro
1/8 teaspoon salt, to taste
- In a blender, combine
avocado, chicken broth, half-and-half, lime juice, salt and hot
pepper sauce. Blend until smooth, then refrigerate to chill thoroughly.
- Just prior to serving
time, make salsa by combining tomatillos, onion, red bell pepper,
garlic, jalapeno, cilantro, and salt to taste. Place a spoonful
of salsa atop each serving of soup.
Makes 4 servings.
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