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Printer Friendly Recipe
Cold Avocado Soup
Recipe by Stephen Pavy
Serves: 8
Serve with
2006 Joseph Phelps Vineyards Sauvignon Blanc
2006 Joseph Phelps Vineyards Viognier
Easily made ahead of time.
As a passed appetizer, this will serve 16 in smaller “shot-style” glasses.
| 4 large, ripe unblemished avocados (or 6 smaller) |
| 3 cups low sodium chicken broth |
| 1 cup sour cream |
| Salt and freshly ground pepper (preferably white) to taste |
| Grated zest of 1 lemon |
Remove flesh from avocados.
Blend in food processor, using some chicken broth to make blending easier. (I find it very convenient to use a hand-held immersion blender rather than a large Cuisinart for this recipe.)
Add remaining chicken broth and sour cream and blend until smooth.
Add salt and pepper to taste.
Chill thoroughly and serve.
Sprinkle a small amount of grated lemon zest on each serving. Alternatively, you can also have a small dollop of thinned-out sour cream on top as well.
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