Ultrafast Avocado Soup

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.
  1. Put chopped avocado in a blender.
  2. 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.
  3. 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).
  4. Add lime juice, taste, then adjust seasoning, if necessary.
  5. Garnish with shrimp and parsley or cilantro, and serve.


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