Chilled Avocado Soup

Photo: Jennifer Davick; Styling: Marian Cooper Cairns
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.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 8 Minutes
Chill: 2 Hours

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

Preparation

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.

Note:

Julia Dowling Rutland,

March 2011