Avocado Stuffed Tomatoes
INGREDIENTS:
4 lg Ripe avocados
2 Limes, Juice of
3 c Chicken stock
1 c Mexican crema,, recipe
-follows
Sea salt and freshly ground
-black pepper,, to taste
4 lg Ripe avocados
2 Limes, Juice of
3 c Chicken stock
1 c Mexican crema,, recipe
-follows
Sea salt and freshly ground
-black pepper,, to taste
Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly.
When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper.
Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.
Yield: 4 servings
When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper.
Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.
Yield: 4 servings