For a wonderful addition to a summer dinner menu, we pass along this recipe for Rancho Aloha’s “Chilled Hawaii Sharwil Avocado Soup.”
The inspiration for this recipe came many years ago from the kitchen of Seattle’s Washington Athletic Club. The soup is incomparably delicious. If Hawaii Sharwils (aka, the world’s best avocados 😉 are not available, other varieties can be substituted. Give it a try and enjoy!
Rancho Aloha’s Chilled Hawaii Sharwil Avocado Soup
- 1 can (14 oz) chicken broth
- 2 medium-size Hawaii Sharwil avocados, peeled & cut into chunks
- ¼ cup chopped green onion
- ¼ teaspoon chili powder
- ¼ teaspoon ground coriander
- 1/8 teaspoon white pepper
- 1 cup half-and-half
- avocado slices
In a blender place all the ingredients except half & half and avocado slices. Blend until smooth. Pour into a medium saucepan and cook over medium heat, stirring, just until it boils. Remove from heat and stir in half-and-half. Cover and chill. Serve cold garnished with avocado slices.
