Recipe

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• 2 tbsp butter
• 3 shallots
• 1 tbsp minced peeled fresh ginger
• 2 (14 1/2 oz) cans reduced-sodium chicken broth
• 2 tbsp fresh lime juice
• 1/4 tsp cayenne pepper
• 2 (13 oz) avocados, halved, pitted, peeled, mashed
• 1/2 cup half-and-half
• chopped fresh cilantro
• lime slice

• 1 Melt butter in a medium pan over medium heat.
• 2 Add minced shallots and minced ginger; sauté for about 1 minute.
• 3 Add chicken broth, lime juice, cayenne pepper; bring to a boil.
• 4 Reduce heat to medium-low and simmer for about 3 minutes.
• 5 Transfer mixture to a large bow.
• 6 Purée avocados and half & half in a blender.
• 7 Whisk into soup.
• 8 Season with salt and pepper.
• 9 Cover and refrigerate for at least 3 hours.
• 10 Garnish soup with cilantro and lime slices.