The Chilean Kitchen/Ruth Van Waerebeek-Gonzalez 1999

Cold Avocado Soup (Crema Fria de Palta)
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
2 large or 4 small ripe avocados, diced (about 2 cups) 2 cups good-quality cold chicken broth about 2 cups cold milk
1-1/2 tablespoons freshly squeezed lemon juice salt and freshly ground black pepper, to taste pinch of cayenne pepper
2 tablespoons finely minced fresh cilantro or chives 1 tomato, peeled, seeded, and finely diced



1 Puree the avocados with the chicken broth in a blender until smooth. Pour in enough milk to make a thick but pourable soup. Add the lemon juice and season with salt, black pepper, and cayenne to bring out the delicate flavors.
2 Garnish with the cilantro and tomato. Serve at once, because the soup tends to discolor rapidly.

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