Prevent your screen from going dark
Makes 4 servings 1x
Time 10 minutes, plus time to chill
1. Put the avocados in a blender with half the coconut milk, a large pinch of salt, and a small pinch of cayenne, and purée until smooth. Transfer to a storage container and stir in the remaining coconut milk and the citrus juice. Press a piece of plastic wrap directly on the surface of the soup so it doesn’t discolor, and cover the container.
2. Chill the soup for at least 2 hours, or up to 6 hours if you have time. Taste and adjust the seasoning if necessary, adding more citrus juice if you’d like. Garnish with toasted coconut and minced chile if you’d like, and serve.
— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition