ABOUT THE RECIPE:

This Chilled Avocado Soup adds a refreshing touch to any warm weather menu.

Makes 4 to 6 servings

INGREDIENTS:

• 2 small avocados, peeled, pitted, and chopped
• 12 ounces soft regular or soft silken tofu, drained and cubed
• 1/4 medium sweet onion, chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 small clove garlic, chopped
• 1 heaping teaspoon brown sugar
• 1/2 teaspoon chopped fresh cilantro
• 1/4 teaspoon salt, plus more to taste
• ⅛ teaspoon cayenne pepper
• 2 tablespoons water, plus more as needed
• Freshly ground black pepper, to taste
• Cilantro sprigs, parsley sprigs, or diced red bell peppers, for garnish (optional)

INSTRUCTIONS:

Put the chopped avocados, tofu, onion, lemon juice, garlic, sugar, cilantro, salt, cayenne pepper, and 2 tablespoons water in a blender and process until creamy. If the soup is too thick, add more water, 2 to 3 tablespoons at a time, to achieve the desired consistency. Transfer to a bowl.

Taste and season with additional salt and pepper if desired. Cover and refrigerate for 2 to 4 hours. About 30 minutes before serving, chill four small soup bowls or six demitasse cups. To serve, spoon the soup into the chilled bowls. Garnish each serving with cilantro or parsley. Serve immediately.