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Avocado Soup


Avocado Soup

3 ripe avocados

2 cups whole milk

3 tablespoons butter

1/3 cup walnut halves

1/3 cup fresh dill sprigs, plus more for garnish (optional)

1/3 cup diced red onion,

1 tablespoon wine vinegar

1 teaspoon kosher salt

Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender or food processor. Add milk, butter walnuts, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth.

Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.


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