- Servings: 4
Ingredients:
| 1 | Tblsp. Olive Oil |
| 1 | Red Bell Pepper, chopped |
| ½ | Onion, sliced |
| 1 | Small Jalapeno Pepper, seeded and diced |
| ½ tsp | Ground Cumin |
| ½ tsp | Chili Powder |
| ½ tsp | Garlic Salt |
| 2 | Ripe Haas Avocados |
| Juice of 1 Lime | |
| 3 cups | Chicken Stock, room temperature |
| Salt & Pepper, to taste | |
| 4 | Tblsp. Salsa |
| 4 | Tblsp. Prepared Olive Tapenade |
Directions:
In small pan, heat olive oil on medium heat. Add red pepper, onion, and jalapeno; saute 3-5 minutes. Remove from heat and add spices; set aside. In food processor or blender place avocado pulp, lime juice, and chicken stock. Blend until pureed; adjust for salt and pepper, blend again. Pour soup in large bowl; add pepper mix and stir to incorporate. Divide into 4 soup bowls. Top each with salsa and tapenade.
Helpful Tips:
This is a variation on traditional guacamole, in soup form. Avocados give this soup a creamy consistency without cream. If too thick, add more chicken stock. Tapenade is found in grocery stores or wholesale stores.
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