Chilled Avocado and Tomato Soup
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3 large ripe avocados, halved, pitted, peeled
1 large ripe tomato, seeded, chopped
Zest and juice of 1 lemon
1 quart vegetable or meat broth
Sea salt and freshly ground pepper

Scoop avocados into a food processor or blender.
Add tomato, lemon zest and juice. Puree until smooth.
In a medium saucepan, whisk together avocado mixture and broth until smooth.
Season with salt and pepper.
You can serve this warm by heating it over medium heat or you can 
refrigerate until chilled and serve it cold. Serves 4.

Cook's note: For a change, season the soup with your favorite fresh or 
dried herbs, add heat with a jalapeno or chipotle powder, or sprinkle in 
Chinese 5-spice powder.

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