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Chilled Avocado Soup Recipe

Simple, easy and healthy. Best made about 2 hours before serving. Also best to chill the bowls in the freezer for half an hour before serving.

1 large Reed Avocado or 2 small Hass Avocados
3 cups Fond de Poulet - Classic Chicken Stock - chilled
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoon finely chopped garlic scapes or one clove minced Hardneck Garlic
1/2 tsp Dark Ancho Chili Powder
Trapani Fine Sea Salt to taste
1/2 cup creme fraiche

1. Place all ingredients except the creme fraiche in a blender or food processor, and blend until smooth. Cover well and place soup in refrigerator for 2-4 hours.

2. When ready to serve, re-blend chilled soup for a few seconds, spoon soup into chilled bowls, top with a generous dollop of creme fraiche, and serve.

serves 4-6