Cold Avocado Soup

Chop the onion and garlic. Heat olive oil not too much and sauté both without browning. Extinguish with the soup and make five minutes. Remove from heat.

Cut the avocados in half. Cover a quarter of the halves airtight with plastic wrap and set aside. Remove the skin from the remaining halves and cut them off. Add to soup (*) and mash. Stir in lime juice and sour half cream and refrigerate for one hour with lid on.

Cut avocado half aside into slices. Season the soup with chili or cayenne and pepper. Serve and garnish with the avocado slices and a few cilantro leaves.

(*) Avocados may only be warmed, but not cooked, otherwise they become bitter.

Avocado soup can be prepared and refrigerated, but do not freeze!

Tip: If you do not like cilantro, you can alternatively replace it with parsley.

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