Creamy Avocado Soup

Susan from Food Blogga

2 medium ripe avocados
The juice of 1 lime
1 small red onion, chopped
1 ripe red tomato, chopped
1 red chili pepper, chopped, with the seeds
1 ½-2 cups water or stock, depending on desired thickness for the soup
¼ cup crème fraiche
1 tablespoon fresh cilantro, chopped
Salt, to taste

Scoop out the avocado flesh; mash it with a fork, and douse in lime juice to maintain its greenness.
In a small saucepan, sauté onion for 2-3 minutes; add the tomato, chili, and liquid; heat through for a couple more minutes. Add crème fraiche and mashed avocado; heat a couple minutes more. (Brooks Brown explicitly warns that too much heat will ruin the avocado.)

I puree the soup until it’s smooth and creamy, but you could leave it chunkier if you want to. Stir in fresh cilantro and salt, to taste.

Re-heat before serving. Garnish with cilantro.