Melanie Spiller and Coloratura Consulting
Copyright 2020 Melanie Spiller. All rights reserved.
Cold Avocado Soup (vegan or conventional)
Melanie Spiller and Coloratura Consulting
1 bunch scallions (about 6)
3 large ripe avocados
1-2 teaspoons chopped garlic
Juice from 1 large lemon
¼ teaspoon ground cumin
2 cups water/stock/chicken broth
1 small handful cilantro or parsley
1 ½-2 cups ice water
Salt and pepper to taste
Cilantro 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.