Steps:
- For soup, heat olive oil and sauté onion, garlic and serrano and until onion is soft and translucent, about 2 minutes. Set aside. Slice avocados in half and remove pit. Scoop out pulp and place in a blender. Add sautéed ingredients plus cucumber, lime juice, broth and salt and pepper to taste. Purée soup until very smooth. Refrigerate at least one hour. Garnish each bowl with a dollop of crema and a sprinkle of red onion, cucumber and cilantro. Serve with lime. Makes 4 to 6 servings.
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