Don’t be fooled by this CREAMY AVOCADO SOUP, it’s non-dairy, but that buttery taste and texture are all thanks to the Avocados. The soup itself is filling, but I had to share the perfect pairing to help you finish every last drop of your soup. Creamy Avocado Recipe 2 Large Avocados 1 Medium Russet Potato ½ White Onion 2 Garlic Cloves 1 TBSP Chicken or Vegetarian Bouillon 1 TBSP Fresh Cilantro 2 TBSP Cooking oil of your choice 1 TBSP Lemon Juice 2 Cups of Water *Salt and pepper to taste *Grated Queso Cotija for topping (optional) Instructions Put the potato to boil until you can easily poke it with a fork. Once cooled, peel and roughly cut and add potato to your blender. Then proceed to add oil in a pot, once hot, and add chopped onion and garlic. Once the onion is translucent add cilantro and cook for another 2-3 minutes. Proceed to add one cup of warmed water, tablespoon of bouillon, chopped cooked potato, and stir, then add all contents of the pot to the blender. Blend until smooth. If your blender is small like mine, remove about half the contents, add avocado pulp, and lemon juice. Blend again until smooth, and you have a uniform color and texture. Proceed to return to the pot the blended mixtures, stir, and add the second cup of water. Continue stirring and cook for another 5-7 minutes. Serve and add grated queso cacique or sour cream if you choose. Quesadilla con Cecina 4 Large Guerrero flour tortillas 1lbs Queso Oaxaca ½ lbs Cecina First shred your queso Oaxaca into fine threads and put to the side. Proceed to lightly salt the Cecina, and grill on a pan with oil for 3-5 minutes per side. Once cooked shred, and put to the side. Lightly heat both sides of your tortilla, then proceed to add about a ¼ lb. of queso Oaxaca and 1/8lb. of shredded Cecina. Fold the tortilla, and heat both sides until the cheese has melted. ¡Buen provecho! 🎥 by @Denise #avocado #guacamole #cecina #tacos #mexicanfood #PepsiApplePieChallenge