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Chilled Avocado Soup with Chipotle Cream
Description
This lush, velvety summer soup comes together quickly (and requires no time at the stove!). The smoky heat of the chipotle cream adds nice little kick, along with the flavors of cilantro and lime.Ingredients
Serves
6
- 4 ripe avocados, peeled, seeded, and roughly chopped
- 4 tablespoons lime juice
- 3 cups plain yogurt
- 3/4 ounce Fond de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 3 cups hot water
- 4 tablespoons chopped fresh cilantro, divided
- Salt and ground black pepper
- 3 tablespoons heavy cream
- 3 tablespoons sour cream
- 2 teaspoons minced and seeded canned chipotle chilies
Methods/steps
- In a large bowl, combine the avocados and lime juice. Add the yogurt, diluted Fond de Poulet Gold®, and 2 tablespoons of the cilantro, and stir to blend.
- Purée the mixture in batches in a food processor or blender and transfer it to a container with a cover. Season to taste with salt and pepper. Chill until cold, at least 2 but not more than 5 hours (the soup may discolor if held longer).
- While the soup is chilling, whisk together the cream, sour cream, and chipotles. Store in the refrigerator until ready to serve.
- Divide the soup among 6 chilled bowls. Garnish each serving with a dollop of the chipotle cream and a sprinkle of the remaining chopped cilantro.
Additional Tips
If the soup seems too thick, thin it with a little ice water.