So I finally jumped on the avocado soup bandwagon last night and made MMRuth's recipe along w/ a shrimp salad for dinner. Thought I'd post to say thanks to MMRuth and include a photo for those interested in seeing this green beauty.
This is indeed a great cool soup! Of course, it helps if you're an avocado nut like me and can get buttery, unbruised ones from the farmer's market. I've been buying two a week lately so I see all kinds of permutations of this soup in my future. Note: My husband begged me not to make this since he only likes avocados in guacamole (and maybe has bad memories of my avocado ice cream attempt), but he even agreed it was good and ate his bowl clean.
I basically followed the recipe, but also added some ground coriander and a pinch of sugar (mine needed it to balance the acidity from limes and heat from cayenne). I garnished w/ quartered cherry tomatoes, diced red onion, and the Jackson Pollock like drops that you see are a chimichurri-style sauce (parsley, EVOO, garlic, lemon juice) I had on hand. I would have drizzled w/ a little fruity EVOO otherwise. The garnishes are really important to offset the richness of the soup.
Went well w/ the shrimp salad I threw together based on what I had in the fridge. Basically consists of red leaf lettuce, grilled shrimp, champagne mango, red bell pepper, and radishes. I made a dressing w/ the chimichurri sauce mixed w/ EVOO, lime juice, S&P. For those w/ lots of herbs to use up, I highly recommend making these simple herb sauces and keeping in fridge to use in all kinds of ways.