Chilled Avocado-Cilantro Soup

1. 1

   In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.

2. 2

   Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.

3. 3

   Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.