Avocado Soup

• 3 Tb olive oil
• 1 C white onion, diced
• 1 jalapeno, seeded and diced
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 4 ripe avocados, peeled and quartered
• 4 C chicken or vegetable stock
• 1/4 C fresh lime juice
• 1/4 C fresh cilantro
• Queso fresco, for garnish

1. Saute onions and jalapeno in olive oil.
2. When onions are almost translucent, add in garlic and a sprinkle of salt and pepper. Cook an additional 2 minutes.
3. Remove from heat and let cool.
4. Place avocado, stock, lime juice, cilantro, and cooked mixture in blender. Process until smooth.
5. Serve chilled or at room temperature with a sprinkle of queso fresco.

*As seen on Twin Cities Live July 31, 2018

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