Avocado Soup with Salsa
A superb, Southwestern-style cream of avocado soup served chilled topped with a spoonful of fresh salsa.
2 avocados, peeled, pitted, chopped
2 cups chicken broth
1 cup half-and-half (light cream)
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 jalapeño 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 (light cream), 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, jalapeño, cilantro, and salt to taste. Place a spoonful of salsa atop each serving of soup.
Makes 4 servings.