Yummy Avocado Soup

My grocery store had a great deal on ripe avocados a few weeks ago and I grabbed quite a few of them. We had plenty of avocado on sandwiches and I made some tips out of them. The last few were really ripe, so I ended up browsing through some of my cookbooks and magazines for a recipe to use them in. I modified an avocado soup recipe and the result was a delicious, creamy, cold soup… perfect for the 95+ degree weather we’ve been having. Even the kids thought it was “super yummy”.

Avocado Soup

• 3 avocado (ripe)
• 2 tbsp lemon juice
• 2 tsp sugar
• 1/8 tsp white pepper
• 1/2 tsp salt
• 1/2 jalapeno pepper, minced
• 1 green onion, thinly sliced
• 1 cup cream
• 2 cups chicken stock
• Fresh mint to garnish

Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lemon juice, sugar, salt, pepper, jalapeno, 1 cup chicken broth and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining chicken broth. Whisk with wire whisk until well blender. Put plastic wrap directly onto the soup and put into the refrigerator for at least 2 hours.

Serve chilled and enjoy this fantastic summer soup, garnished with mint leaves.