Makes 6-7 cups
3 large or 4 small ripe avocados (skins and pits removed), roughly chopped
3 tablespoons chopped cilantro
1 to 2 jalapeño peppers, seeds removed for less heat
1 tablespoon fresh lime juice
1½ cups chicken broth
13½-ounce can light coconut milk
1 to 2 cups cold water
Kosher salt, to taste
Freshly ground black pepper, to taste
Lime wedge, for garnish
|  | Photo by Werner Segarra
| | | 1. Working in batches, place half the avocado, cilantro, jalapeño, lime juice and chicken broth into a blender or food processor. Purée until smooth. Pour into a larger bowl. Repeat with rest of the first 5 ingredients and add to the first batch.
2. Using a whisk, stir in coconut milk and add water 1 cup at a time until soup is thinned. Season to taste with salt and pepper. Place in refrigerator until ready to serve.
3. Ladle soup into bowls or coconut halves. Serve with a lime wedge on the side. |
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