Avocado Soup

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Adapted from: Unknown

Makes 4 to 6 servings

This recipe is like taking guacamole and adding hot veggie stock. It’s easy, filling and really, really good!

Soup:

4 medium ripe avocados

2 limes, juiced

¾ c sour cream

3 or 4 T onion, finely chopped

2 tomatoes, chopped (I like romas)

1 small garlic, minced

¼ t cayenne

Salt and freshly ground black pepper

3 c hot (not boiling) vegetable stock

Topping:

Corn tortilla chips (we like Garden of Eatin’ – Spouted Blues)

1 c grated cheddar cheese

Scoop out the avocado flesh and mash it with lime juice (a potato masher is good for the job). Stir in the sour cream, onion, tomato, garlic and cayenne, season with salt and pepper. Mix well. Add the hot stock and blend. Place into individual serving bowl and add chips and cheese. Serve immediately.

Note: You can go through all the trouble of turning on the broiler and warming up the bowl(s), but that’s too much effort for me. The recipe does state to put the soup under the broiler to melt the cheese but again, too much effort. Just don’t boil this soup – the sour cream will not like it.