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Chilled Avocado Soup

Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Prep time 8 mins
Chill time 2 hrs
Yield Makes 6 servings
Surprise! This rich, velvety avocado soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own.

Ingredients

  • 3 avocados, cut into chunks
  • 3 cups chicken or vegetable broth
  • 3 tablespoons fresh lemon or lime juice
  • 1/3 cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Crab-and-Mango Garnish

How to Make It

  1. Combine ingredients in a blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish.