I had been reading Andrea Nguyen's article on avocados in the new Saveur and had them on my mind. I also had 3 ripe avocados in my fridge which were quite ripe. It occured to me that on a hot sticky Indiana evening a chilled soup avocado soup would be just the ticket for supper.
Sorry I did not measure.
Into the soup pan a knob of unsalted butter a minced ripe red serrano chili and a chopped onion, it occured to me that avocado leaves have an anise flavor and I decided to try it in the soup. I put in a heaping 1/4 tsp. anise seed while the veg were cooking. It provided a very elusive anise flavor, sort of I know what that is but just can't quite place it quality. It was really nice. When the veg have softened I added about 1 qt. seafood stock and let it come to a low boil. Then reduced the heat and added 2 diced avocados and let is simmer a bit. Then took the hand blender to it and pureed it to a very smooth soup. To chill it quickly and thin it a bit I put about 6 ice cubes in a stainless mixing bowl and poured the soup over it then put it on the bottom shelf to chill for a couple of hours. When serving time came I ladled it into soup plates and added a generous scoop of lump crab meat and a dab of spicy salsa. It made about 3 servings. I thought about chopping the remaining avocado but will use it tonight in a salad.
I wish I had taken a picture, I got disreacted. It was a very pretty soup and delicious too. I did not salt since the seadood stock was salty but you might find you want a bit in yours.