Cold Avocado Soup (Sopa Fria de Aguacate) Source: Memories of a Cuban Kitchen : More Than 200 Classic Recipes by Mary Urrutia Randelman, 19923 large, ripe avocados, or 6 smaller Haas avocados, peeled, pitted, and cut into chunks juice of 1 lime salt to taste pinch of cayenne (red) pepper 1 teaspoon dry sherry or dry white wine 2 cups skim milk 2 cups plain yogurt 1 teaspoon finely chopped fresh mint or coriander (cilantro) chopped fresh coriander (cilantro), chives, or tomatoes for garnish, (optional) Place the avocado chunks in a food processor fitted with a steel blade or in a blender, sprinkle with the lime juice, add the remaining ingredients (except the garnish), and process until smooth (you may have to do this in batches). Refrigerate at least 1 hour and serve in chilled bowls garnished with chopped coriander.
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