Chilled Avocado Soup
Originally from Peak of the Market
2 tbsp lemon juice
1/2 tsp ground cumin
salt and pepper to taste
1 small onion, chopped
1 glove garlic, chopped
6 cups vegetable broth
3 large ripe avocadoes
sour cream
In a blender: puree lemon juice, cumin, salt, pepper, onion, garlic, and broth until smooth.
Half each avocado and remove pit. Peel off skin and chop avocado. Add to blender and puree until smooth. Cover tightly and chill until very cold.
Garnish with a dollop of sour cream
2 tbsp lemon juice
1/2 tsp ground cumin
salt and pepper to taste
1 small onion, chopped
1 glove garlic, chopped
6 cups vegetable broth
3 large ripe avocadoes
sour cream
In a blender: puree lemon juice, cumin, salt, pepper, onion, garlic, and broth until smooth.
Half each avocado and remove pit. Peel off skin and chop avocado. Add to blender and puree until smooth. Cover tightly and chill until very cold.
Garnish with a dollop of sour cream
posted by granola girl at 10:16 PM
1 Comments:
We were all so excited for this one. It turned out to be one of my least successful endeavors. The flavor was way too strong. In the end, I added 3 or 4 more avocadoes; and stirred in a fair amount of sour cream when eating it. Also, soda crackers or bread tone down the flavor.
One roommate loved it, as a guacamole sort of condiment.
The other ate it, despite not liking avocadoes.
I think the biggest issue was the potency of the broth. In the future I would use less dried bullion when making it.
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