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Archive for November, 2008


Just combine a bit of garlic, half the chicken stock, lime juice, sour cream, avocado, and salt and pepper in a blender or food processor then puree – and viola —a whole new dish. Avocado soup is usually thick, a little bit sweet, and a little bit briny. Along with some baked tortilla chips and peach salsa, and paired with a tall glass of orange or grapefruit juice, it made a perfect lunch.

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Ingredients:

  • 2 ripe avocados, peeled, seeded and cubed
  • 1 clove garlic, crushed
  • 3 cups (24 fl oz. / 750ml) chicken stock
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sour cream, optional
  • salt and freshly ground pepper
  • ½ to 1 teaspoon hot pepper sauce or a few drops Tabasco sauce
  • 3 chives, finely chopped


Method:

Combine avocado, garlic, half the chicken stock, lime juice, sour cream, and salt and pepper in a blender or food processor and puree. Mix in remaining chicken stock until smooth. Stir in hot pepper sauce. Chill the soup for at least 1 hour. Garnish with chopped chives just before serving.

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