Food
Chilled Avocado Soup
By Yankee Magazine|Jul 20 2007|
A hot-day soup.
Yield
6 servings.
Ingredients
2 ripe avocados, peeled and pitted
1 tablespoon dry sherry
1 quart chilled chicken stock
1/2 cup light cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup sour cream paprika
Instructions
Blend all ingredients except the sour cream and paprika in the electric blender until smooth.
Chill 4 hours. Serve topped with sour cream and a sprinkling of paprika.
