Avocado Soup

Avocado Soup



Avocado Soup

2 large ripe, Las Palmalitas Avocados, peeled, seeded and quartered
1 ½ cups low-sodium chicken broth (vegetable broth can be substituted)
1 Tbsp. chopped green onion, white part only
1 ½ cups crème fraiche
2 Tbsp. freshly squeezed lemon juice
Salt and ground black pepper, to taste
Finely chopped chives, for garnish


  1. In a blender or food processor, combine all ingredients until smooth and creamy.
  2. Cover and chill soup for 1 hour.
  3. Serve chilled and garnish with chives.

Serving suggestions:
Garnish soup with finely crumbled bacon, finely diced tomato, finely diced cucumber, finely diced radish or fresh Dungeness crab.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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