Chilled Avocado Soup
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 (optional)
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
Photo: Jennifer Davick; Styling: Marian Cooper Cairns