Chilled Reed Avocado Soup
Makes 2 cups
1 Reed Avocado, seed and skin removed
1/4 cup of sliced white onion
Serrano pepper thinly sliced to taste (we used 1/6 of a Serrano)
Lime juice to taste
3 stems and leaves of cilantro
Chipotle pepper to taste
Cumin to taste
1 cup of sparkling water (non-flavored
3 tablespoons of quality olive oil
Kosher salt and freshly ground black pepper to taste
Add all the ingredients to a blender and blend for 30-45 seconds.
Chill the soup for at least two hours and up to eight hours.
Serve chilled with tortilla chips.
Garnish with cubed tomatoes, cucumber, white onion, cilantro, and a drizzling of olive oil.