Executive Chef John Zaner with The St. Anthony Hotel creates a delicious twist on everyone’s favorite superfood with his Chilled Avocado Soup recipe (makes 32 oz., serves 4-6 people).
Chilled Avocado Soup Ingredients:
- 6 avocados, ripe
- Juice from two lemons
- 1 cup chicken or vegetable stock
- 3 oz. buttermilk
- 2 oz. creme fraiche
- 1 tsp. salt
- White pepper to taste
- ½ tsp. cayenne pepper
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Chilled Avocado Soup Directions:
- Add all items to blender
- Blend, add water or more stock if too thick
- Garnish with smoked salmon, salmon roe or crab salad
[Related Content: Click here to see Meetings Today's full collection of recipes].