It seems that lately I have a crash on avocados, altough in the past I did not really pay much attention to this gorgeous green fruit. It is good to know that unripe fruits are poisonous, and if you cook avocado it might turn bitter. I think this soup here has a serious chance to became the most favourite of the comming summer! It has such a silky texture that strokes your throat like nothing else. Play with the spices, just do not forget: less is more! It is also important that it has a nice consistency, not too thick! Therefore I used coconut water and served it with a coconut milk. Boost it with freshly ground pepper, chili or tequila.
2 small ripe avocados
500 ml coconut water
1/2 bunch of mint
2-3 tablespoons coconut milk
Bring coconut water with the chopped lemongrass to the boil, remove from the heat and let it infuse for 30 minutes. Half avocados, remove the core and scrap out the flesh. Puree avocado together with the cool coconut water, lime zest, half of the mint and chili as much as you desire. If it turns to be too thick add more coconut water or even some vegetable stock. Season with salt, pepper and lime juice. If you like boost it with a little tequila. Chill and serve with mint leaves and some coconut milk.