Fast, simple, and excellent – but very risky undertaking in our climate, where good, ripe avocado is indeed hard to get..
For 5 servings, about 250 ml each
- About 500 ml chopped ripe avocado flesh (3 or 4 small avocados)
- 750 ml milk, preferably whole – you may not use it all, if the soup is thinned enough
- Salt and cayenne pepper to taste
- 2 tablespoons freshly squeezed lime juice, or to taste
- A handful or more of small cooked shrimp – or one large per serving, if large are more accessible
- Chopped fresh cilantro or parsley leaves.
- Put chopped avocado in a blender.
- Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a purée. Mind that too little milk makes the blender unhappy dealing with a thick mass; too much does not deliver not-yet-mashed objects to the knife.. experiment adding a splash at the time; final milk delivery (below) will allow you to thin-out the soup to the level you desire.
- Add remaining milk and purée ( or stir exhaustively with a whisk, if you are now outside of the blender), then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolour).
- Add lime juice, taste, then adjust seasoning, if necessary.
- Garnish with shrimp and parsley or cilantro, and serve.