Ingredients
Green peppercorns in brine, drained (1/3c), light chicken stock (2 ½ quart.), peeled, pitted and coarsely chopped ripe avocado (4large), olive oil (1/4c), ground coriander (1tbsp), ground cumin (1tsp), cilantro leaves (for garnish), salt and pepper (to taste).

Method of preparation:-
Take a large saucepan, place it moderate heat. Heat olive oil in it and then cook garlic, onion and spices in it by stirring it. Add chicken stock and avocado in the pan. Turn the heat to high and keep it to boil. Then turn down the heat to low and cook it for about 20 minutes. Take off the pan from heat and keep it aside to cool. Now blend the soup mixture in a blender until it gets smooth. Put this mixture again in the saucepan and keep it to boil over high heat. Now add salt and pepper and the peppercorns in the pan. Turn down the heat to low and then keep it to boil for about 10 minutes. Garnish the soup with peppercorns and cilantro and then serve it in soup bowls.

Number of servings – 6