Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Appetizers, Cinco de Mayo, Dinner, Kid Friendly, Lunch, Main Courses, Make Ahead, Mexican, Soups, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
Tags: Appetizers, Avocado Soup, Avocados, Blender, Chicken Broth, Cinco de Mayo, Cold Soup, Diced Tomatoes, Dinner, Food Processor, Green Onions, Hot Soup, Kid Friendly, Kosher Salt, Lunch, Main Courses, Make Ahead, Mexican Cooking, Pepper, Sopa Avocado, Soups, Sour Cream, The Lazy Way To Cook, Tomatoes, Victoria Hart Glavin, Victoria's Sopa Avocado, Victoria's Sopa de Avocado, Week Nights, Weekend Fun
Sopa Avocado
This is beautiful green soup that is terrific served hot or cold. Make sure that you have good quality avocados for this soup. Garnish with sour cream, diced tomatoes and green onions.
INGREDIENTS
2 Large Avocados
6 Cups Chicken Broth
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Diced Tomato
1/2 Cup Sour Cream
2 Diced Green Onions
Cut the avocados into halves and remove the pits. Scoop out the flesh into a small size bowl. In a medium size sauce pan add 4 cups of the chicken broth and turn the heat to medium low. Pour the remaining 2 cups chicken broth into either a blender or food processor. Add the avocado flesh, kosher salt, pepper and pulse to a smooth puree. Pour the avocado mixture to the saucepan and stir to combine with the heated chicken broth. Cook for 10 minutes on medium low. Do not let this soup boil. Remove from the heat and pour into individual bowls. Garnish with diced tomatoes, diced green onions and sour cream. Serves 4
