Bob > asked in message
...
> The Ranger wrote:
> > Kona Mac Farmer's Sopa de Aguacate (Avocado Soup)
> >
> > Ingredients:
> > 3-4 avocados (depending on how big)
> > 1 cup heavy whipping cream
> > 6 cups chicken stock
> > 1/4 cup dry sherry
> > salt (to taste)
> > pepper (to taste); I added crushed ancho chili
> > 2 tsp. cumin
> >
> > Method:
> > Peel and mash the avocados smooth. Season with the
> > salt and pepper, beat in the cream, put in a soup warmer
> > and set aside. Heat the stock, add the sherry, and when
> > it's really hot, pour over the avocados in the warmer,
> > mixing well.
> >
> > [NOTE: I emulsified the soup giving it a creamier texture.
> > If this style doesn't appeal to you, leave the chunks alone.
> > TEHO.]
>
> Is it good cold? Seems like it might be, maybe with a
> garnish of cilantro and/or lime.

I tried it cold and didn't like it one bit but I'm not a fan of
gazpacho, either. The garnish of cilantro would pepper it up nicely (in
a complimentary way) but I'd be careful with the lime; the cream might
not like the acid.

The Ranger