This spicy and creamy soup is best served as an hors d'oeuvre with grilled shrimp or pieces of jumbo lump crabmeat on top. The cool and rich avocado flavor blends wonderfully with the heat from the chile and makes for a perfect start to a barbecue or outdoor dinner party.
- 2 ripe Hass avocados
- 7 ounces 2% Greek yogurt, preferably Fage
- 2 tablespoons sour cream
- Pinch of cumin
- 1 serrano pepper
- Juice of ½ lemon
- 8 mint leaves
- 1 ½-2 cups water
- Salt and freshly ground black pepper, to taste
- 1-2 chives, chopped finely, for garnish
In a blender, combine all of the ingredients and blend together except for the chives. Season to taste, then add more water if needed until reached desired consistency. Cover with plastic wrap and place in the refrigerator until ready to serve* and garnish with fresh chives when serving.