Chilled, fresh soup makes a perfect no-cook summer dinner.
Chilled Avocado-Jalapeño Soup
- 4 avocados, pitted and peeled
- ½ cup fresh lemon juice
- 1½ jalapeños, stemmed, seeded, and chopped
- 1 sprig cilantro
- 1 clove garlic
- Pinch kosher salt
- 4½ cups water
- Radishes, sliced
- Smoked trout, flaked
In a blender, combine avocados, lemon juice, jalapeños, cilantro, garlic, and kosher salt. Add water and puree until very smooth, 1 to 2 minutes. Taste and season with more salt if necessary.
Refrigerate until chilled, at least 1 hour. Ladle into bowls and top each with radishes and trout.
Makes 8 cups.