Cold Avocado Soup

Ingredients for Cold Avocado Soup

• 4 medium avocados, pitted, quartered, peeled

• 2 14 1/60g cans low-salt chicken broth

• 160ml whole milk

• 2 shallots, chopped

• 2 tablespoons dry Sherry

• 1/2 teaspoons hot pepper sauce

• Soured cream Chopped fresh chives

How to make Cold Avocado Soup

Working in batches, blend avocados, chicken broth, 160ml milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoons hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of soured cream atop soup. Garnish with chives and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.