Avocado soup with tabasco

Name: avocado soup with tabasco
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 2 ripe avocados; 2 el olive oil; 2 shallots shredded; 1 toe garlic finely chopped; 750 ml cold vegetable stock of 1 tablet; 1 cup whipped cream 125 ml; a few drops Tabasco bottle of 57 ml; 4 el unsalted cashew nuts coarsely chopped

A tasty recipe. The vegetarian starter contains the following ingredients: avocados, olive oil, shallots (chopped), garlic (finely chopped), cold vegetable stock (of 1 tablet), whipped cream (125 ml), tabasco (bottle 57 ml) and unsalted cashew nuts (coarsely chopped).

Ingredients

Kitchen Stuff

hand blender or sieve

Directions

Cut the avocados in half lengthwise around the kernel.
Remove the kernel and scoop out the flesh with a spoon from the peel.
Puree the pulp with a hand blender or push it through a sieve.
Heat the oil in a soup pan and fry the shallots on low heat for 3 minutes.
Add the garlic and fruit for 1 min.
Add the stock, avocado and 4 tbsp cream and stir until smooth.
Season with the tabasco, pepper and salt.
Allow to cool for 1 hour in the refrigerator.
Divide the soup over 4 bowls and make circles with the rest of the whipped cream.
Sprinkle with the cashew nuts..