Prep 20 mins
Cook 0 mins
From San Francisco Flavors. This soup is for all the avocado lovers! It even tastes great without the cilantro and without being chilled. Preparation time does not include time in the refrigerator.
- 2 1⁄2 large ripe Hass avocadoes, peeled and pitted
- 3 cups chicken stock (OR canned low-salt chicken broth)
- 1 tablespoon fresh lime juice
- 2⁄3 cup plain yogurt
- 1⁄3 cup sour cream (I use light)
- 1 large tomatoes, peeled and seeded
- 1⁄4 cup chopped fresh cilantro
- Tabasco sauce or hot sauce, for serving
- In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
- Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
- Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.
Excellent soup was a hit with all the guests. I subsituted a Mango-papya salsa for the tomato. Gave it a little kick. Also you can put large prawns on the side of the soup for presentation.
This is very interesting, different and surprisingly good. I must say that I skipped the tomato just because I didn't want red chunks in my smooth green soup. I'm having another night of insomnia so this soup went into the fridge for chilling at 3:50am. It reads as very high fat but as avocado is heart healthy fat I don't feel at all guilty especially as I also used fat free yogurt and low fat sour cream. It's rich and creamy and will be wonderful with baked tortilla chips. It takes no time at all to make and once again I'm thinking of how good this will be in the summer. Thanks Cookie for a very pleasant way to use avocados.