Hass Avocado and Blue Cheese Cold Soup


  • 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


  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.