- Serves 4.
- 4 very ripe avocados
- 1/3 cup fresh lime juice
- 1 garlic clove, crushed very fine
- 1 Tablespoon mayonnaise
- 1 teaspoon curry powder
- 1 cup heavy cream
- 1-1/2 cups canned chicken broth, brought to a slow boil and chilled
- 2 Tablespoons fresh parsley, chopped
- 1 Tablespoon fresh coriander, chopped
- 1/2 teaspoon Tabasco
In a blender, mix in batches the avocado, lime juice, garlic, mayonnaise, and curry powder. Process until smooth. Transfer mixture to a large bowl and stir in the cream, broth, parsley, coriander, and Tabasco. Chill soup, covered with foil. Before serving, stir well and ladle into chilled soup bowls.