Two varieties of avocado are available. One type has smooth green skin; the other has darker pebbled-textured skin.
Serves: 6Hands-on: 15 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 1¼ lbs. new potatoes
- 4 cups light vegetable broth
- 1 lemon
- 2 avocados
- ½ tsp. dried cilantro
- Quarter the potatoes. Place them in a large saucepan covered with water. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
- Meanwhile, chill the chicken broth and peel and coarsely chop the avocados. Juice the lemon and chop the cilantro, reserving some leaves.
- When the potatoes are cooked, drain them and put the potatoes into a large bowl or soup pot; discard the cooking liquid. Add the avocados, broth, lemon juice, and cilantro. Using a blender or food processor, purée the mixture. Refrigerate 2 hours to chill thoroughly.