See also: More cold summer soup recipes
Ingredients:
- 4 ripe avocados
- juice from one lemon
- 2 1/2 cups vegetable broth, chilled
- dash cayenne pepper, to taste
- 1 1/2 cups cream
- 2 tbsp chopped fresh parsley
- dash salt and pepper, to taste
Preparation:
In a blender or food processor, process the avocados with the lemon juice until smooth.Add the vegetable broth and cayenne pepper, and blend to mix well. Chill for at least one hour.
In a large bowl whip the cream until frothy and almost firm. its best to use an electric mixer for this.
Add the avocado mixture to the cream, gently stirring by hand. Add the parsley and a dash of salt and pepper to taste.
