Servings: 4 / Ready in: 20 mins
When Texas’ summer heat arrives, it’s hard to think of preparing, much as less eating, hot food. We want something cool, quick and refreshing. We also want it to be full of flavor.
This spicy avocado soup recipe couldn’t be simpler: just cold heavy cream, a couple of avocados, Mölli Mexico City Cooking Sauce, an onion, chicken broth and a few cilantro leaves. This Mexican recipe is the essence of summer: simple, cooling and quite delicious!
Ingredients
- 3 Ripe avocados, pitted, peeled and roughly chopped
- ½ White onion, quartered
- 6 cups Chicken stock
- 1 cup Heavy cream
- ½ cup Mölli Mexico City Cooking Sauce
- 1/3 cup Fresh lime juice
- Salt to taste
Directions
- Place avocados, onion, chicken stock, cream, Mexico City sauce, and lime juice in a food processor, and process until very smooth, about 1 minute. Season with salt, cover and refrigerate until chilled, at least 1 hour. Garnish with cilantro leaves and serve. Provecho!
