Caribbean Avocado Soup

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Chef Pamela Lalbachan
2 ripe avocados, peeled, seeded and cubed
1 clove garlic, crushed
3 cups (24 fl oz. / 750ml) chicken stock
1 tablespoon fresh lime juice
1 tablespoon sour cream, optional
salt and freshly ground pepper
½ to 1 teaspoon hot pepper sauce or a few drops Tabasco sauce
3 chives, finely chopped

Combine avocado, garlic, half the chicken stock, lime juice, sour cream, and salt and pepper in a blender or food processor and puree. Mix in remaining chicken stock until smooth. Stir in hot pepper sauce. Chill the soup for at least 1 hour. Garnish with chopped chives just before serving.  Yield: 4 servings
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