I have a love affair with avocados. And cilantro but we'll save that for another day.
I love making guacamole and sitting on the patio with a cold beer and a bag of chips.
This soup is a perfect light summer meal and tastes like my favorite appetizer!
I'm going to make this when my in laws are visiting and serve it in little jars.
Chilled Avocado Soup
adapted from Cookin Canuck
2 tsp olive oil
1/2 yellow onion, chopped
1 large jalapeno pepper, minced
3 cloves garlic, minced
2 tbsp fresh mint leaves
3 avocados, peeled and cut into chunks
2 1/2 cups vegetable broth
1/2 cup coconut milk
Heat oil in a skillet over medium heat and add onion and jalapeno. Saute until soft for about 10 minutes. Add the garlic in the last few minutes and don't let it burn.
Get out your food processor and add avocados along with half of your vegetable broth. Pulse.
Add the remaining broth, the onion mixture, salt and pepper and mint. Blend until very smooth. Thin with more broth if you need to.
Refrigerate the soup for at least an hour. If you'll be chilling longer, make sure to cover the soup completely or it will turn brown. Putting it in little jars solves this problem!
When serving, add a drizzle of coconut milk.