Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
ServingsEasy
Published 2000
I once served this cold soup in a Paris bistro where I worked. The Parisians, completely unused to Mexican flavors and not jaded by bowls of indifferent guacamole wolfed down with a couple of stiff margaritas at cheap Mexican restaurants, loved it.
There are of course a number of recipes for avocado soup, usually pureed and then thinned with broth or cream. These recipes are often good, but I find that half the enjoyment of eating avocado comes from its rich, buttery texture, so my
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe