Name: Cold Avocado Soup
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

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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

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 Soup Soup Soup/Stew Avocado Vegetable Starter Dinner Gluten Free Nut Free Easy Quick 30 Minutes or Less No-Cook Food Processor Blender Bon Appétit

Recipe notes

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