Updated: Oct 8, 2020
Creamy, cool, and velvety rich; top this cold soup as you prefer. I serve it as a meal with roughly diced shrimp and tomatoes.
Prep Time: 10 minutes Yield: 6-8 servings
6 ripe avocados, peeled and pitted
1 tbsp lemon juice
2-3 tbsp lime juice (to taste)
3 cups vegetable or chicken stock
3 cups half and half (or equivalent dairy substitute)
pinch of white sugar
salt (to taste)
1/2 tsp white pepper
a few sprinkles of cayenne pepper (optional)
Place all ingredients in a deep, large bowl. Process to desired smoothness with an immersion blender. Chill until ready to serve.