Chilled Avocado Soup
A hot-day soup.
Yield: 6 servings.
- 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
InstructionsBlend 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.