Fast Avocado Soup

Creamy, with a gorgeous color, this soup couldn’t be simpler. If you like, dress it up with chopped cherry tomatoes, sliced scallion, chopped chervil or mint, or a dollop of crème fraîche (or any of those in combination). Or see the variation for some seafood additions.

3 or 4 ripe avocados, pitted, peeled, and chopped (about 2 cups)

3 cups milk, preferably whole milk

Salt and cayenne

2 tablespoons freshly squeezed orange or lime juice, or to taste (optional)

• Put the chopped avocado in a blender. Add half the milk, a large pinch of salt, and a small pinch of cayenne and process to a puree. Beat in the remaining milk, then chill for up to 6 hours if you have time (press a piece of plastic wrap onto the surface of the soup so it doesn’t discolor).
• Taste and adjust the seasoning if necessary, add the citrus juice if you’re using it, and serve—in chilled bowls if you want to be precise.

Fast Avocado and Seafood Soup.
• Before preparing the soup, chop some boiled shrimp (or if you have any leftover grilled, use that) or cooked crabmeat. If you like, toss it in a little Vinaigrette , but a little salt and pepper and a squeeze of citrus is just fine. Chill while you prepare the soup. Serve a spoonful of seafood on top of each bowlful.

MAKES: 4 servings

TIME: 10 minutes, plus time to chill