Border Avocado Soup 2 medium avocados 3 cups chicken broth 2 teaspoons mild chile powder 1/2 teaspoon cumin 1 1/2 cups whipping cream 1/2 teaspoon salt, or to taste Dash of cayenne pepper 4 sprigs cilantro
Peel avocado and chop the flesh coarsely. Place it into a blender container. Add chicken broth, chile powder and cumin; blend until smooth. Pour the mixture into a saucepan and cook over very low heat until very hot. Do not allow it to boil. Pour the avocado mixture into a bowl and allow to cool. Stir in the cream, add the salt and cayenne pepper, and chill thoroughly in the refrigerator.
Pour the soup into individual serving bowls, sprinkle with a little cayenne pepper, and garnish with cilantro sprigs.
