Summer avocado soup recipe
Summer Avocado Soup recipe
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|1 tbsp||lemon juice|
|1 clove(s)||garlic, crushed|
|200 ml||single cream|
|800 ml||cold chicken stock|
|1 dash(es)||Tabasco sauce|
|salt and freshly ground black pepper, to taste|
|½ bunch(es)||chives, chopped|
Cut the avocados in half. Remove stones and spoon 2 ½ of the avocados into a blender, set aside the remaining half for garnishing. Add into the blender lemon juice, garlic and cream and process until smooth and well combined. Blend in the stock. Season to taste with Tabasco sauce, salt and pepper.
Pour into a bowl. Cover to prevent discolouration and refrigerate for 1 hour.
Dice the remaining avocado half. Ladle the soup into soup bowls and serve garnished with diced avocado and chopped chives.
ca. 10 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Summer avocado soup recipe
Recipe type: xarchivex
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