RCI-SP.006.0039.001
Ina's Chilled Avocado-Cilantro Soup
Ina's Chilled Avocado-Cilantro Soup from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- ripe fresh California avocados - peeled and pitted2½ large
- 3 cups
- 1 tbsp
- yogurt - plain⅔ cupslow fat
- ⅓ cups
- tomato – large1 unitpeeled and seeded
- cilantro – fresh¼ cupchopped
- 1 unit
- hot sauce for garnish1 unit
Method
1
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a blender or food processor. Add the chicken stock and blend until smooth, working in batches if necessary.
2
Pour the avocado mixture into a large bowl and whisk in the lime juice, yogurt, and sour cream until fully combined and creamy.
3
Dice the peeled and seeded tomato into small cubes and fold gently into the soup along with the fresh chopped cilantro.
4
Season the soup with salt to taste, stirring well to distribute evenly throughout.
5
Cover the soup and refrigerate for at least 30 minutes until chilled, or up to 4 hours before serving.
30 minutes
6
Ladle the chilled soup into serving bowls and drizzle with hot sauce as garnish according to preference.