Chilled Avocado Soup

This was a recipe I ran across on One Perfect Bite and just had to try it!! Love avocados, and the recipe was neat to try. I pretty much kept this recipe as was, and it was yummy! but to be honest, tasted like guacamole pretty much, just a different texture. However, with the chicken broth in it, gives you a bit of protein, and probably proves more nutritious for you than guacamole. Also went great with the chicken that I cooked. I had no problem processing all the food in a regular blender, and if you have a good lid for the blender, you can put it in the fridge like that, and it holds well. Because of the lemon in the recipe, it stays good for a few nights. cooked it Friday night, and still tasted fine earlier today (Sunday). Also recommend to make this ahead of time, so it has time to chill properly in the fridge. Also liberally salt the dish.

Kijo Rating: ☆☆☆1/2

   

Ingredients:

    

1 bunch scallions (about 8)

3 large ripe avocados

1 to 2 teaspoons chopped garlic

1 large lemon, juiced

1/4 teaspoon cumin

1/4 teaspoon sweet smoked paprika (pimenton)

2 cups chicken broth

1 small handful cilantro or parsley

1-1/2 to 2 cups ice water

Salt and pepper to taste

Cilantro or parsley leaves for garnish

    

Preparation:

  
1) In the morning, trim scallions. Coarsely chop white part and place in jar of a blender. Add flesh of one avocado, garlic, and lemon juice. Puree. Add flesh of second avocado; puree. Add third avocado, cumin and paprika. Puree until smooth. Add cilantro. Slowly add chicken broth; blend until smooth. Add salt and pepper to taste. Refrigerate.
2) Just before serving, stir in iced water to thin puree. Check seasoning, adding salt and pepper if needed. Transfer to serving bowls. Garnish with cilantro or parsley leaves. Yield: 4 to 5 servings.