This smooth and creamy Mexican soup can be served hot or cold. For a nice touch, set aside some slivers of avocado to garnish the soup with.
1 Hass avocado or 1/2 Florida avocado, very ripe
1 cup chicken broth
1/2 cup light cream or half-and-half
2 tsp. dry sherry (optional)
2 tbsp. finely chopped onion
1/2 fresh or canned serrano chile, seeded and finely chopped (optional)
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1. Puree the avacodo in a blender along with 1/2 cup of the broth, the cream, sherry (if using), onion, chile, garlic, salt, and black pepper. Blend until smooth and drizzle in the remaining 1/2 cup broth.
2. If serving cold, refrigerate the soup for 1 hour or until chilled. If serving hot, slowly heat on the stovetop.