Cold Avocado And Watercress Soup
|Avocados||2 , peeled, cut into pieces|
|Watercress||1 Bunch (100 gm), stems removed|
|Lime juice||1 1⁄2 Tablespoon (From 1/2 Lime)|
|Lemon juice||1 1⁄2 Tablespoon (From 1/2 Lemon)|
|Chicken stock||750 Milliliter (3 Cups)|
|Garlic salt||To Taste|
|White bread slice||2 , crusts removed|
|Vegetable oil||60 Milliliter (1/4 Cup)|
|15% cream||60 Milliliter (1/4 Cup)|
|Pitted black olives||12 , finely sliced|
– In the blender or food processor, puree avocado, watercress, juices, chicken stock and seasonings.
– Meanwhile, pour cold water over bread and drain. Add to avocado mixture and blend for a few seconds until smooth.
– Add oil in trickles. Pour mixture into a soup tureen. Gently fold in cream and olives. Refrigerate until just before serving.