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See also Article: Avocado, The Fruit of the Conquistador


• 2 large ripe avocados, peeled and pitted
• 1 habanero chile, seeds and stems removed, minced
• 4 cups chicken stock
• 1 cup heavy cream
• Salt and freshly ground white pepper to taste
• 1 tablespoon cilantro, finely chopped
• 6 tortillas, quartered and fried in oil until crisp


Mash the avocados and put them through a sieve.

Place them in a heated soup tureen.

Heat the habanero and chicken stock with the cream in a saucepan and stir well.

Pour the stock into the avocados, stirring to mix, or beat lightly with a whisk.

Season to taste with salt and pepper and sprinkle with cilantro.

Serve immediately with the tortillas.

This recipe comes from the book “Hot & Spicy Latin Dishes” by Dave DeWitt et al., of Chile Pepper Magazine.



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