Ingredients:

  • 3 large ripe Hass avocados, pitted and peeled
  • 3 cups low-sodium chicken or vegetable broth, warmed to 140°F
  • 0.5 cup whole milk
  • 0.25 cup fresh lime juice
  • 0.5 cup fresh cilantro leaves, packed
  • 2 green onions, white and light green parts only
  • 1 clove garlic, grated or minced
  • 1 tsp ground cumin
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper

Instructions:

  1. Prepare your vegetables by pitting and peeling the 3 large avocados. Scoop the flesh into your blender jar immediately to minimize air exposure. Grate your 1 clove of garlic directly over the avocado so the juices are captured. Slice the 2 green onions, using only the white and light green parts, and add them to the mix along with the 0.5 cup of cilantro.
  2. Pour in 0.25 cup of fresh lime juice and 1 tsp of ground cumin. This early hit of acid starts protecting the avocado flesh right away. Add the 0.5 tsp sea salt and 0.25 tsp white pepper. Having the seasonings at the bottom ensures they are fully integrated once the liquid hits the blades.
  3. Warm your 3 cups of broth to 140°F. If you don't have a thermometer, this is just before the liquid starts to steam significantly. Pour the broth and 0.5 cup of whole milk into the blender. Start on the lowest speed and gradually increase to high. Blend for 60 seconds until the surface is glassy and vibrant green.
  4. Taste and adjust seasoning if necessary. Serve immediately while bright green, or chill if preferred as a cold soup.