How to Make Chilled Avocado Soup With Cumin and Fresh Parsley
- 1). Peel one avocado and put the fruit in a food processor along with the scallions, garlic and lemon juice. Puree until smooth.
- 2). Add the remaining avocados to the mixture along with the ground cumin and paprika. Puree until the mixture is smooth and creamy.
- 3). Pour the chicken stock into the food processor and mix. Transfer the contents of the food processor to a large metal mixing bowl and cover with plastic wrap. Chill the soup in the refrigerator for one hour.
- 4). Remove the bowl from the refrigerator and stir in the ice water. Season the soup with sea salt and freshly ground black pepper to taste.
- 5). Ladle the soup into individual serving bowls. Garnish with the chopped fresh flat-leaf parsley and serve immediately.
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