2 cup chilled chicken or vegetable stock

2 8-oz packages frozen guacamole, thawed

1/2 cup half and half

1 teaspoon freshly squeezed lemon juice

salt and pepper

1 1/2 cup chopped cucumbers

Pico de gallo for garnish

sour cream for garnish

Hot Peppers for garnish

Serve with Tortilla chips

Whisk all ingredients together in a bowl.  Cover with plastic wrap, allowing the plastic to touch the surface.  Chill for several hours.  Season soup with salt and pepper.  Ladle soup into serving bowls and top with Pico de Gallo and sour cream.  Serve with tortilla chips on the side.  Serves:  4 – 5.

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