Serving Size: 2 (4 shown)
- 6 scallions, chopped
- 1-2 garlic cloves, peeled
- 2 ripe avocados, chopped
- 1 Tbsp. lime juice
- ¼ tsp. cumin
- 3 1/3 cups chicken stock (substitute with vegetable stock for vegan version)
- 1 cup cream (substitute almond or coconut milk, or coconut yogurt for vegan version)
Place all ingredients except the stock in a blender and process until smooth. Gradually add the stock (either heated or chilled) and then blend on high for a few more seconds. Serve warm or chilled, garnished as desired.
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