Ingredients
2 ripe California avocados, split and seeds removed
1 stalk lemongrass, thinly sliced
1/2 teaspoon lime zest
1/4 cup lime juice
1 1/2 cups milk, plus a bit more to thin as needed
1/2 cup water
2 small radishes, thinly sliced
1 tablespoon cut chives
3 tablespoons olive oil
4 lime wedges
Fine sea salt and freshly ground white pepper
Preparation
Peel the avocados and place in a blender container with lemongrass, lime zest, lime juice and ½ cup milk and blend until smooth; season to taste with salt and pepper and adjust the consistency with the remaining milk.
Strain the soup through a fine mesh sieve. Serve in chilled soup bowls garnished with radishes, chives, olive oil and a squeeze of lime juice.
