Avocado Soup

Renowned chef Toribio Prado
Cha Cha Cha Restaurant
Los Angeles, CA

• 3 cups milk
• 2 avocados
• 1 cup chicken stock
• 1 cup white wine
• 2 small cucumbers or pickles
• 1/2 bunch dill leaves
• 1/2 bunch watercress leaves
• 1/4 cup sour cream
• 1 green bell pepper seeded and veined
• Salt and pepper to taste

Peel and seed avocado. Place all ingredients in a mixing bowl. Place in blender half of the ingredients at a time and blend until fine. Refrigerate and serve in a chilled bowl.

• Preparation: 10 minutes