Little or no cooking is one way to keep the kitchen cool in the summer, but if the food you produce is cool (and delicious, of course), that’s a real plus. Cold soups are a common solution. It’s difficult to imagine one simpler than this one, and impossible to imagine one richer and creamier.
Ingredients
- About 2 cups chopped ripe avocado flesh (3 or 4 small avocados)
- 3 cups milk, preferably whole
- Salt and cayenne pepper to taste
- 2 tablespoons freshly squeezed lime juice, or to taste
- A handful or more of small cooked shrimp
- Chopped fresh cilantro or parsley leaves
4 servings
Preparation
- Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a purée. Add remaining milk and purée, then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor).
- Add lime juice, taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.
10 minutes, plus chilling
Dining and Cooking