ABOUT THE RECIPE:

This refreshing chilled soup is a welcome first course on a hot day, but it's substantial enough to serve as a main dish for lunch. Blending avocado and tofu together creates a creamy texture, while the parsley contributes a fresh taste and stunning green color. Be sure to make this soup at least three hours ahead of time so it has plenty of time to chill before serving.

Makes 4 servings

INGREDIENTS:

• 14 to 16 ounces soft regular or silken tofu, drained
• 1⁄2 cup unsweetened dairy-free milk, plus more as needed
• 1 ripe avocado, pitted, peeled, and chopped
• 1⁄3 small sweet onion, chopped
• 1⁄3 cup (lightly packed) chopped fresh parsley
• 4 to 6 fresh basil leaves
• 2 teaspoons brown sugar
• 1 to 2 teaspoons extra-virgin olive oil (optional)
• 1 teaspoon balsamic or red wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1 clove garlic, chopped
• Water, if needed
• Chopped fresh chives or parsley, for garnish (optional)

INSTRUCTIONS:

Put the tofu, dairy-free milk, avocado, onion, parsley, basil, brown sugar, optional oil, vinegar, lemon juice, salt, cayenne, and garlic in a blender. Process until smooth and creamy. If the soup is too thick, add a small amount of water or more dairy-free milk, 2 to 3 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.

Transfer the soup to a tightly covered container and refrigerate for 3 to 6 hours. To serve, ladle the soup into four chilled soup bowls. Garnish with chopped fresh chives or parsley and serve.