Ingredients
- 3 or 4 ripe avocados, peeled, pitted, and chopped (about 2 cups)
- 3 cup milk, preferably whole milk
- 2 tablespoon freshly squeezed orange or lime juice, or to taste (optional)
Preparation
Baking Directions:
Time: 10 minutes, plus time to chillThis lovely, celadon-colored soup is about as simple as it gets; the subtle, rich flavors of avocado and milk benefit from a hit of acidity, so I add orange or lime juice at the end, but that’s about it.
You can, however, dress it up for company in a hurry: A couple of brightly colored cherry tomatoes tossed with oil, salt, and pepper and nestled in the middle of the soup are handsome additions.
Even a few cilantro leaves arranged in the middle of the bowl would take this soup from everyday to elegant.
1.Put the chopped avocado in a blender.
Add half the milk, a large pinch of salt, and a small pinch of cayenne, and process to a purée.
Beat in the remaining milk, then chill for up to 6 hours if you have time (press a piece of plastic wrap to the surface of the soup so it doesn’t discolor).
2.Taste and adjust the seasoning if necessary, add the citrus juice if you’re using it, and serve — in chilled bowls if you want to be precise.
