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Avacado Soup
Chilled or warm, this is a great first-course soup. Blend the ingredients until they’re almost but not quite smooth, with a bit of texture remaining from the onion & carrot.
Chill 1 hour
2 ripe avocados - halved, seeded, peeled, & cut up
1/3 c chopped onion
¼ c shredded carrot
1 clove garlic, minced
2 ½ c vegetable broth
½ c soy sour cream
Few dashes bottled hot pepper sauce
Fresh cilantro sprigs (optional)
Chopped tomato (optional)
In a Blender or food processor, combine avocados, onion, carrot, garlic and 1 c of broth. Cover & blend or process until almost smooth.
Add remaining broth, sour cream, & bottled hot pepper sauce. Cover and blend until smooth. Pour soup into a bowl & cover with plastic wrap & chill for 1-24 hours. If you serve hot, only heat until hot, do not bring to a boil.
To serve, ladle soup into chilled soup cups & garnish with cilantro & chopped tomaotes. Makes 6 side-dish servings.