The Soup Adventures continue with a Chilled Avocado Soup.
I first put lemon juice into a food processor (or blender). Then I added coarsely chopped avocados, snipped fresh chives, chopped fresh flat-leaf parsley, cold chicken stock, light cream, and Worcestershire sauce. I processed all the ingredients into a smooth puree.
I then transferred everything to a bowl and seasoned with salt and pepper. I covered the bowl tightly with plastic wrap and chilled in the refrigerator (for at least 30 mins).
Once ready, I stirred it, then ladled it chilled soup bowls, then garnished with a swirl of cream and a sprinkling of snipped fresh chives.