Chilled Avocado Soup
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3 avocados, cut into chunks
3 cups chicken or vegetable broth
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
Crab-and-Mango Garnish

Combine ingredients in a blender, and process until smooth. Cover and 
refrigerate 2 hours or until completely chilled. Pour soup into serving 
bowls. Top each serving with Crab-and-Mango Garnish.

Optional: Coconut milk can be substituted for some of the broth.

From MyRecipes: Julia Dowling Rutland, Coastal Living, March 2011