Chilled soup is so refreshing in the heat of the summer, and this soup will fill you up with lots of flavor and nutrients. I ate a similar soup when I was in Australia during their summer, and I had to develop this recipe when I got home. The sparkling water and lime juice really brighten the avocados, while the chile spice adds a bit of heat. You’ll want to make this one all summer long!
4 ripe avocados
2 cups sparkling water
1 tbsp. chopped shallot
3 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup fresh cilantro leaves
1 cup crushed ice
1/2 tsp. Merken chile powder (or ancho)
fried shallots for garnish (optional)
Cut and remove the flesh of the avocados. Place all but 1/2 an avocado into a blender. Cut the remaining half into chunks to use for garnish. Add the sparkling water, chopped shallot, olive oil, salt, pepper, cilantro, and crushed ice to the blender, and blend until smooth. Pour into 4 bowls and garnish with avocado chunks, fried shallots (if using), and Merken. Serve quickly since oxidation will cause green color to fade.