Talk about an easy soup to make (even easier if you use store-bought recipe components rather than making your own). This is a lovely, creamy chilled summer soup, tasting a bit like an avocado vichyssoise, and with the mint oil adding a bit of pizazz to the end result. I added shrimp that I had poached, chilled and tossed with some fresh mint and lime juice at the end but the soup would be just fine without.
This served 6 as an appetizer soup with 2 portions left for lunch the next day.
3 ripe avocados, peeled and pitted
4 cups chicken stock (or water if making a vegetarian option)
3 Tbsps Thai green curry paste (grocery store bottled or homemade)
1 cup heavy cream
Juice from 2 limes
Salt to taste
Blend all ingredients together in a blender to make a smooth soup.
Adjust for seasoning and thickness according to personal taste- more curry paste, more cream, more water, etc. and serve, either as is or topped with the shrimp mentioned above and drizzled with mint oil (made in the same manner as the carrot green oil here, but substituting a bunch of mint for the carrot greens).
Inspiration recipe, here.