Creamy and Cold Avocado Soup - Place 2 medium, ripe avocados (seeded and peeled), 2 ½ cups cold water, 1 cup fresh cilantro leaves, 8 ounces cream, 3 tbsp fresh lime juice, 2 cloves garlic and 4 tsp Maggi chicken stock in blender; cover. Blend until smooth. Refrigerate for 1 hour. Garnish with chopped avocado and cilantro; serve immediately.Makes 5 to 6 servings.
No comments:
Post a Comment