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Cold Avocado Soup
Source: Ellen Helman, _The Uncommon Gourmet_ (1993)
(4 servings)
2 ripe avocados
3 tablespoons lemon juice
2 tablespoons minced onion
2 cups chicken broth
1/2 cup sour cream
1 clove garlic, mashed
1/8 teaspoon cayenne pepper
salt and freshly ground pepper to taste
1 large tomato, thinly sliced (for garnish)
Peel the avocados. Cut them into chunks, removing the pits. Put the avocado
chunks in a food processor or blender, and puree the fruit until smooth.
Add the lemon juice, onion, chicken broth, sour cream, and seasonings, and
process until blended. Remove the soup to a tureen, cover, and chill for
several hours or overnight.
When ready to serve, spoon the chilled soup into individual bowls. Garnish
each portion with two thin slices of tomato.