Serves: 5
Total Calories: 145

2 tablespoons olive oil
1 small yellow or white onion, minced
3 serrano chile, minced
2 garlic cloves, minced
3 ripe Haas avocados
3 1/2 cups chicken stock
2 tablespoons fresh lime juice
3 tablespoons minced cilantro leaves
kosher salt
black pepper in a mill

Heat olive oil in a small skillet over medium heat; add onions and sauté until limp and fragrant, about 10 minutes. Add serranos, sauté 5 minutes, then add garlic and sauté 2 minutes more. Remove from heat and let cool slightly. Cut avocados in half and remove pits. Scoop out flesh and place in blender or food processor. Add half the stock and onion mixture, and purée. Transfer to a large container, stir in remaining stock, and refrigerate until soup is well chilled, at least 3 hours.

To serve, stir in lime juice and half the cilantro, season with salt and pepper, and ladle into chilled soup bowls. Sprinkle remaining cilantro over each portion and serve immediately.

Variations:

With Cherry Tomato Salsa: Cut 1 cup cherry tomatoes into quarters, and toss with 2 tablespoons minced onion, 1 minced serrano chile, juice of half of lime, and kosher salt and black pepper to taste. Spoon a little salsa over each portion of soup.

With Bay Shrimp: Toss 8 ounces cooked bay shrimp with juice of 1 lime and 1 tablespoon minced onion. Divide among chilled soup bowls and ladle soup on top.

With Bacon and Bleu Cheese: Fry 4 strips bacon until crisp, drain on absorbent paper, then crumble and scatter some over each serving of soup. Crumble 2 ounces of bleu cheese and scatter it over the soup.

Nutritional Facts:

Serves: 5
Total Calories: 145
Calories from Fat: 55

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