Chilled Avocado Soup

Chilled Avocado Soup

3 avocados, cut in chunks

3 cup chicken or vegetable broth

3 tablespoons fresh lemon or lime juice

1/3 cup fresh cilantro

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon cayenne pepper

Crab and Mango Garnish (recipe follows)

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Combine ingredients in blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab and Mango Garnish. Makes 6 servings.

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Crab and Mango Garnish

1/2 pound lump crab

1/4 cup sweet onion

1/2 cup diced mango

2 tablespoons cider vinegar

1 tablespoon olive oil

1 teaspoon salt

1/4 teaspoon black pepper

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Combine ingredients in bowl; cover and chill. Makes about 2 cups

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How To Cut An Avocado

1.) Place avocado on a cutting board. Using a very sharp knife, slice the avocado in half, following the contour of the seed. Twist and separate the halves.

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2.) Tap the blade of the knife into the seed, and gently remove it.

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3.) Slice or cut a crosshatch into the avocado flesh (being careful not to cut through the peel), and then scoop out the pieces with a spoon.