“A Chilean recipe.”
READY IN:
15mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree the avocados with the chicken broth in a blender until smooth. Pour in enough milk to make a thick but pourable soup. (may not use all 2 cups, may use less).
  2. Add the lemon juice and season with salt, black pepper, and cayenne to bring out the delicate flavors.
  3. Garnish with the cilantro and tomato. Serve at once, because the soup tends to discolor rapidly.

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