This very tasty and easy recipe can be made a day in advance and refrigerated. It maintains its vibrant green and will not discolor. Serve it as a first course. The soup is also excellent with the addition of 2 ounces of fresh crab or chilled, cooked shrimp, to each bowl of avocado soup. Serve it as a main course, a first course “starter,” or in little cups as an appetizer.

Serves 8

  • 2 ripe California avocados
  • 1/4 cup sour cream
  • 1/4 cup cilantro sprigs
  • 2 tablespoons chopped ginger
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon Asian chili sauce (or more!)
  • 1 teaspoon salt
  • 5 cups chicken broth, canned or box
  • 1/2 cup finely chopped roasted red bell pepper, store-bought
  • dusting of freshly grated nutmeg

Advance Preparation—Cut the avocados in half, discard the seeds, and scoop out the flesh. Transfer the avocado to the Vita Mix. Add sour cream, cilantro, ginger, lime juice, chili sauce, salt, cream, and broth. Process until liquefied. If the soup is too thick, thin it by adding more chicken broth, white wine, or champagne. Transfer to a bowl, and refrigerate until thoroughly chilled. Finely chop the red pepper and refrigerate. Can be completed to this point up to 24 hours in advance of serving.

Serving—Taste and adjust the seasonings for salt, lime juice, and chili sauce. Transfer the soup to 4 to 8 chilled soup bowls. Place a little red pepper garnish in the center of each bowl. Grate nutmeg across surface. Serve at once.