Chilled Avocado Soup

Ingredients

• 2 small avocados
• 12 ounces soft regular or silken tofu, drained and cubed
• 1/4 sweet onion, chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 small clove garlic, chopped
• 1 heaping teaspoon brown sugar or sucanat
• 1/2 teaspoon chopped fresh cilantro
• ¼ teaspoon sea salt, plus more as needed
• ⅛ teaspoon cayenne pepper
• 2 tablespoons filtered or spring water, plus more as needed
• Freshly ground pepper, to taste
• Cilantro sprigs or chopped fresh flat-leaf parsley, for garnish

Instructions

1. 1
   Peel, pit, and chop the avocados.
2. 2
   Put the chopped avocados, tofu, onion, lemon juice, garlic, sugar, cilantro, salt, cayenne pepper, and 2 tablespoons water in a blender and process until creamy. If the soup is too thick, add more water, 2 tablespoons at a time, up to 1/2 cup, to achieve the desired consistency. Transfer to a bowl.
3. 3
   Season with additional salt and pepper if desired. Cover and refrigerate for 4 to 6 hours. About 30 minutes before serving, chill four small soup bowls or six demitasse cups.
4. 4
   To serve, ladle the soup into the chilled bowls. Garnish each serving with cilantro or parsley. Serve immediately.