I'm not a fan of avacados. Don't like the raw texture. However, I like the
taste of avacado-based sauces and dips (save chuncky guac..see texture
comment above). I do like this soup. I also like to add some chili powder
and top with a dollop of sour cream. Garnish with cilantro and viola, a
lovely cold summer soup low in carbs.
(PS--I leave out the Spelnda and add spicier options like tabasco sauce or
even Frank's Red Hot)
Cold Avocado Soup
3 medium ripe avocados
1 cup whipping cream
3 cups chicken stock
salt and pepper to taste
1 Tbsp Splenda
1/3 to 1/2 cup lemon juice
sour cream or cream and chives
trimmed, peeled and thinly sliced green onions, to serve
§ Remove skin and pits from avocados.
§ Process in processor or blender until smooth.
§ Add cream and pulse for several seconds or until smooth.
§ Add stock, salt and pepper, sugar, and lemon juice to taste.
§ Process until smooth.
§ Serve chilled topped with a dollop of sour cream or, cream and
chopped chives or sliced green onions. If served warm, heat gently.
Note: Two sliced green onions, or 1/4 cup chopped chives, can be added
with the stock, if desired. Attention: Avocado soup should be served as
soon as possible. Even though this contains lemon juice, it will
eventually discolor.