Cold Avocado Soup

Cold Avocado Soup
Photo by Steve Cohen


  • ½ teaspoon hot pepper sauce
  • 2 14 1/2-ounce cans low-salt chicken broth
  • 4 medium avocados
  • Sour cream
  • 2 tablespoons dry Sherry
  • 2/3 cup whole milk
  • 2 shallots

Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated....

View full recipe at Epicurious


Variations on Cold Avocado Soup

  • Cold Avocado Soup
    • 1 medium-size Anaheim chile, seeded and chopped
    • 1 (32-ounce) container chicken broth
    • 3 ripe avocados, peeled, seeded, and coarsely chopped
    • +2 other ingredients

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