Chilled avocado soup

Name: chilled avocado soup
Cook time: 20 min
Total time: 140 min
Yield: 4
Cuisine: Mexican
Ingredients: 10 twigs fresh coriander; 2 el olive oil; 1 shallot shredded; 600 ml chicken bouillon homemade or from 1 tablet; 2 ripe avocados; 4 el sour cream; Tabasco; 1 mespoint ground cumin; 1,5 el lime juice

A nice mexican recipe. The starter contains the following ingredients: poultry, fresh coriander, olive oil, shallot (shredded), chicken broth (homemade or from 1 tablet), avocados, sour cream, tabasco, ground cumin and lime juice.

Ingredients

Kitchen Stuff

food processor or hand blender

Directions

Pick the leaves from the coriander.
Keep leaves and stems separate.
Heat the oil in a pan and gently fry the shallot for 2 minutes.
Add the stock and the stalks of the coriander, bring everything to the boil and boil the stock for 5 minutes.
Sieve the stock and let it cool well in the refrigerator.
Halve the avocados, scoop out the flesh and mash it in the food processor or with the hand blender.
Beat the avocado puree and the sour cream through the cooled broth.
Season the soup very spicy with salt, tabasco, ground cumin and lime juice.
Let the flavors in the refrigerator at least 2 hours retract.
Taste if the soup is good to taste.
Divide the soup over 4 glasses and sprinkle the coriander leaves over it.
Delicious with tortilla chips au gratin with cheese..