Thursday, June 21, 2012

Avocado soup

Nothing like Cool dishes for Hot Summer days.

Creamy and Cold Avocado Soup

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
4 tsp Maggi chicken stock

Place ingredients in blender; cover. Blend until smooth. Refrigerate for 1 hour. Garnish with chopped avocado and cilantro; serve immediately.

Makes 5 to 6 servings.