Avocado puree soup

Avocados are widely used, although I hear more and more complaints that imported avocados are bitter. Apparently, they went overboard. A stale avocado really tastes bitter, so you need to choose strong ones, and not those that have already been softened - such an avocado may not be suitable either in a salad, or in a soup, or in the Red Army.

Ingredients

• 1 ripe but not overripe avocado
• 1 small white onion
• 1 clove of garlic
• 1 bunch of cilantro
• 2 tbsp. l. lemon juice
• 500 ml chilled vegetable broth
• 1 tsp wine vinegar
• 1 tbsp. l. soy sauce
• salt, black pepper to taste
• For refueling:
• 1 lime
• 4 tbsp. l. sour cream
• a few sprigs of cilantro and mint

Directions

1. Peel and chop the onion. Peel the garlic, crush with the plane of a knife. Wash, dry and chop the greens.
2. Wash the avocado, cut in half lengthwise, remove the pit. Remove the pulp, place in a blender, add onion, garlic, herbs, lemon juice and half of the broth. Beat until smooth. Pour in the remaining broth, vinegar and soy sauce, beat again. Season to taste with salt and pepper, cover and chill.
3. Wash the lime, grate the zest, squeeze the juice. Mix sour cream with lime juice. Wash the cilantro and mint sprigs, separate the leaves from the stems.
4. Pour the chilled soup into plates, put a spoonful of sour cream in the center of each, sprinkle with lime zest. Decorate with fresh herbs.