Chilled Avocado Soup

Avocados are just delicious! I could eat them on everything (sandwiches, salads, tacos, etc.) I never considered making avocado soup, though. I typically don’t like cold soups, but it’s been so hot…omg it’s so hot. I welcome cold soups these days.

This chilled avocado soup is a great appetizer! It can be served in those pretty tall shot glasses, regular highballs or stemless wine glasses. It’s light, easy, and pretty.

Start by making some breadcrumbs.

Using your food processor, make fine bread crumbs.

Melt some butter in a skillet and add the breadcrumbs, let them brown for a minute. Then add salt and paprika and brown for another minute or so.

I wanted some heat so I also added crushed red pepper to the breadcrumbs.

For the soup…this is so easy – it’s not really even cooking. Dice one avocado and put it in a blender. Add 1/4 cup heavy whipping cream, 1 cup plus 1/4 cup vegetable stock and 2 tablespoons of fresh lime juice. Blend it all together.

Let it hang in the fridge for a while.

Now you have a cool, refreshing and interesting soup.

Yummy!

You can find the original recipe from Bon Appetit here. Enjoy!