Cold Avocado Soup
epicurious.com
Claimed by Lee Bailey
Serves 4 · 2 of 6 items checked · 3 aisles
Produce
- Checked by Lee Bailey
Meat & Poultry
- Checked by Lee Bailey
Recipe by Lee Bailey
A chilled, silky avocado soup with lime and a little cream, served in small cups.
By Lee Bailey
Bailey's books are full of food that can be made ahead and served without fuss, and this cold avocado soup is a perfect example. It comes together in a blender, chills until dinner, and needs only a spoonful of cream and a squeeze of lime at the end.
The dish
2 of 6 items checked
epicurious.com
Claimed by Lee Bailey
Serves 4 · 2 of 6 items checked · 3 aisles
Scoop the avocado flesh into a blender with the stock, chopped onion, lime juice, and a pinch of salt.
Blend until completely smooth, then taste and adjust the lime and salt.
Chill the soup for at least two hours, until very cold.
Stir in the cream just before serving and garnish with cilantro. Serve in small cups.
Adapted from Lee Bailey's Country Weekends. View a published recipe at Epicurious (opens in a new tab)
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