Cold Avocado Soup

Cold Avocado Soup

Printer Friendly Recipe

Recipe by Stephen Pavy

Serves: 8

Serve with

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

Easily made ahead of time.

As a passed appetizer, this will serve 16 in smaller “shot-style” glasses.

4 Large, ripe unblemished avocados (or 6 smaller)
3 cups Low-sodium chicken broth
1 cup Sour cream
  Salt and freshly ground pepper (preferably white) to taste
  Grated zest of 1 lemon


Remove flesh from avocados.
Blend in food processor, using some chicken broth to make blending easier. (I find it very convenient to use a hand-held immersion blender rather than a large Cuisinart for this recipe.)
Add remaining chicken broth and sour cream and blend until smooth.
Add salt and pepper to taste.

Chill thoroughly and serve.
Sprinkle a small amount of grated lemon zest on each serving. Alternatively, you can also have a small dollop of thinned-out sour cream on top as well.