Avocado Soup

I made this as a side to the grilled lemon chicken and added lemon juice to the soup to compliment the chicken.  Very yummy!

from Mark Bittman

time 10 minutes, plus time to chill

yield 4 servings

category Vegetables, Soup

cuisine American

ingredients

3 or 4 ripe avocados, pitted, peeled, and chopped (about 2 cups)

3 cups milk, preferably whole milk

Salt and cayenne

2 tablespoons freshly squeezed lemon, orange or lime juice, or to taste (optional)

directions

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 onto 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.