Avocado Soup With Green Peppercorns

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A delicious mexican soup for spring/summer. can be served hot or cold. from epicurious.com.

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Steps

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In a large saucepan , cook the onion , garlic , and spices in the olive oil over moderate heat for 10 minutes , stirring frequently.

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Add the avocados and chicken stock and bring to a boil over high heat.

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Reduce the heat to moderate and cook for 20 minutes.

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Cool to room temperature.

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Pure the soup mixture in a blender until very smooth.

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Transfer back to the saucepan and bring to a boil over high heat.

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Add the peppercorns and salt and pepper.

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Reduce the heat to moderate and cook for 10 minutes.

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Serve with a garnish of cilantro and a few peppercorns.

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Ingredients

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onion, garlic cloves, ground coriander, ground cumin, olive oil, avocados, low-fat chicken broth, green peppercorns in brine, salt and pepper, cilantro leaf