It’s the weekend after the 4th, it’s hot, and you’re still stuffed with meat. Check out this unbelievably refreshing (and quick) avocado soup from How to Cook Everything. There’s no cooking required, but if you have any leftover cooked shrimp or crab lying around, definitely try the variation.
Fast Avocado Soup
MAKES: 4 servings
TIME: 10 minutes, plus time to chill
Creamy, with a gorgeous color, this soup couldn’t be simpler. If you like, dress it up with chopped cherry tomatoes, sliced scallion, chopped chervil or mint, or a dollop of crème fraîche (or any of those in combination). Or see the variation for some seafood additions.
3 or 4 ripe avocados, pitted, peeled, and chopped (about 2 cups)
3 cups milk, preferably whole milk
Salt and cayenne
2 tablespoons freshly squeezed orange or lime juice, or to taste (optional)
1. Put the chopped avocado in a blender. Add half the milk, a large pinch of salt, and a small pinch of cayenne and process to a purée. Beat in the remaining milk, then chill for up to 6 hours if you have time (press a piece of plastic wrap onto the surface of the soup so it doesn’t discolor).
2. Taste and adjust the seasoning if necessary, add the citrus juice if you’re using it, and serve—in chilled bowls if you want to be precise.
Fast Avocado and Seafood Soup. Before preparing the soup, chop some boiled shrimp (or if you have any leftover grilled, use that) or cooked crabmeat. If you like, toss it in a little vinaigrette, but a little salt and pepper and a squeeze of citrus is just fine. Chill while you prepare the soup. Serve a spoonful of seafood on top of each bowlful.