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!


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


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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