I did not eat my first avocado at least until I was thirteen years old. I doubt avocados were available in Moscow (Russia) where I grew up, so it wasn't until my family immigrated to Seattle, WA that I had my first taste of the green creamy smooth and buttery fruit. <br /> <br />I was hooked! <br /> <br />I can eat avocados simply seasoned with salt and lime juice, as a dip {guacamole}, sliced on sandwiches, or added to salads. <br /> <br />This avocado soup recipe can be eaten cold or hot and is inspired by a version Patricia Jinich demonstrated at one of the food conferences I attended. {Note: the last 5 ingredients are toppings for the soup: use as much or as little of each as you desire.}

Share: