Chilled Avocado Soup

• 3 tablespoons olive oil
• 1 cup diced white onion
• 1 serrano chile, stemmed, seeded, and diced
• 3 garlic cloves, minced
• Salt, for seasoning, plus 1 teaspoon
• 4 firm ripe avocados, halved, pitted, peeled and mashed
• 4 cups chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh cilantro leaves
• 2 cups water
• 1 teaspoon freshly ground black pepper
• 1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
• Crostini or croutons, for serving, optional
• *Mexican sour crema is called cream or crema acida and can be found in Latin markets

1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat.
2. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
3. Season with salt, to taste.
4. Remove from the heat and set aside to cool.
5. Put the avocados in a large bowl.
6. Add the chicken broth, lemon juice, cilantro, onion mixture, and water.
7. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl.
8. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
9. Pour the chilled soup into individual bowls.
10. Top each serving with a drizzle of the sour cream.
11. Serve with crostini or croutons, if desired.

olive oil, white onion, serrano chile, garlic, salt, firm ripe avocados, chicken broth, lemon juice, cilantro, water, freshly ground black pepper, sour cream, crostini, acida

Taken from www.foodnetwork.com/recipes/marcela-valladolid/chilled-avocado-soup-recipe.html (may not work)