This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites. From the article Avocado Madness!
2 cups chicken broth
1 ripe, large Haas avocado
1 cup heavy (whipping) cream
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup dry sherry
2 tablespoons fresh lemon juice
Habanero hot sauce, to taste
Italian parsley leaves and cherry tomato rings for garnish
In a large sauce pan, heat the chicken broth until hot, not boiling. Set aside.
Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry, hot sauce, and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.
Serve immediately, or chill for at least two hours and serve.
Heat Scale: Varies