Ingredients
- 4 peeled, pitted and diced Hass avocados
- 4 cambray onions finely chopped
- 3 1/2 cups of chicken broth room temp.
- 2 tablespoons tomato puree
- 1 teaspoon tabasco sauce
- 1 tablespoon of lemon juice
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- 2 tablespoons sour cream
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Instructions
- In a food processor, mix avocados, grilled onions, chicken broth, mashed tomato, hot sauce and lemon juice.
- Reserve a few sprigs of cilantro for decoration and placed the rest in the processor. Mix until well mixed and like paste.
- Season with salt and pepper. Pour the soup into a large bowl, cover and refrigerate for 2 hours.
- To serve, divide the soup among 4 bowls. Add a teaspoon of cream in the soup and garnish with a sprig of cilantro.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
