This morning, I made chilled avocado soup – it’s enough for about two servings, so I’ll have it today and tomorrow for lunch. It takes all of three minutes to make and it’s so delicious.
2 Hass avocados – they’re the bumpy blackish ones
2 cups of milk (I use 2% so it’s not so heavy)
salt to taste
scattering of diced roma tomatoes and vidalias to top
This can be made in the blender or Cuisinart – peel and pit the avocados, scoop into the bowl:
Whirl until completely smooth (use a spatula and make sure any bits sticking to the side get blended), add milk in a stream so you can check for the consistency you like, then add salt to taste:
Here it is, ready for to be covered and put in the refrigerator until lunch. I’ll just dice up a roma tomato and a bit of vidalia to top it with, and it’ll be perfect.