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Chilled Avocado Soup

Photo Credit
Crestock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings.
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
No Cook
Sources
The Country Innkeepers' Cookbook

A hot-day soup.

Ingredients
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

Instructions

Blend 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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Alfred Baginski</span> Wed, 08/03/2016 - 07:50
The recipe comes out pretty bland; it calls for 1 qt of chicken broth, I think that imparts a too-chickeny flavor. It lacks the "smack-in-the-mouth flavor of Gazpacho. I won't make it again. But keep providing those novel recipes! Regards, Al
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 08/03/2016 - 16:45

Thanks for your comment, Al. If you did feel like trying this recipe again, you could substitute half of the chicken broth with water (to reduce chicken flavor) and be a little more liberal with the cayenne.