Copyright 2020 Melanie Spiller. All rights reserved.
Cold Avocado Soup (vegan or conventional)
MelanieSpiller and Coloratura Consulting
1 bunch scallions (about 6)3 large ripe avocados1-2 teaspoons chopped garlicJuice from 1 large lemon¼ teaspoon ground cumin2 cups water/stock/chicken broth1 small handful cilantro or parsley1 ½-2 cups ice waterSalt and pepper to tasteCilantro or parsley leaves for garnish.Trim the scallions. Coarsely chop the white part and place in the jar of a blender or food processor. Add the flesh of one avocado, the garlic, and the lemon juice. Puree. Add the flesh of the second avocado. Puree. Add the third avocado and the cumin. Puree until it’s smooth. (You’ve got to do it in steps or the processor will get stuck on chunks of avocado.)Add the cilantro. Blend until smooth while slowly adding the broth. Add salt and pepper to taste. Refrigerate. Just before serving, stir in the iced water to thin the puree. Check the seasoning, adding salt and pepper if needed. Transfer to serving bowls and garnish with cilantro or parsley leaves. Yields 4-5 servings.