CHILLED AVOCADO SOUP

It’s hot outside so how about something COLD, healthy and delicious for dinner?! This soup is so good and even better as a leftover lunch; the perfect reward for sweating through Bar class!
CHILLED AVOCADO SOUP:

Ingredients:

4 ripe Hass avocados
2 cups sparkling water
1⁄4 cup extra-virgin olive oil, plus more for drizzling
3 ice cubes
Kosher salt & freshly ground black pepper
1⁄4 cup small basil leaves
4 red radishes, thinly sliced
15-20 thin slices of seeded bread, toasted, for serving
1 tsp. merkén chile (this is a smoky chili powder; you can substitute crushed red pepper flakes or cayenne pepper, but you will lose the smoky flavor)
Sea Salt

Instructions:

Cut the flesh of one avocado into cubes and set aside. Scoop the flesh from the remaining avocados and put it in a blender with the sparkling water, olive oil and ice. Blend until smooth, then season to taste with salt and pepper.
Divide the chilled soup between 4 bowls and garnish with avocado cubes, basil, radishes, and toasts. Sprinkle with merkén, more olive oil, and sea salt immediately before serving.william-hereford_avocado-soup_2000x1500

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