Hass Avocado and Blue Cheese Cold Soup

INGREDIENTS

• 4 large Chilean Hass avocados
• 2 cups milk ¾ cup (200 cc.) cream
• Juice of 1 lemon
• 2 tablespoons of chopped scallions
• 3 oz. (90 g.) blue cheese
• Salt and black pepper

PREPARATION

1. Peel avocados, remove pits and mash. Put through a sieve and set aside.
2. Run the avocado purée, milk, cream, lemon juice, scallions and blue cheese through a blender. Season with salt and pepper. Pour into single cups and sprinkle with chopped scallions and blue cheese.