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.

Ingredients:

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

Directions:

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 creamy avocado soup for a few seconds, spoon soup into chilled bowls, top with a generous dollop of creme fraiche, and serve.

serves 4-6