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Chilled Avocado and Mint Soup



Combine first 7 ingredients in processor.
Add 4 tablespoons mint; blend until smooth.
Transfer to large bowl.
Gradually whisk in 3 cups broth.
Season soup to taste with salt and pepper.
Cover; chill until cold, about 2 hours.
(Can be made 6 hours ahead.
Keep chilled.
Thin with more broth by 1/4 cupfuls, if desired.
Rewhisk before serving.
) Ladle soup into bowls.
Garnish with diced tomatoes and remaining 2 tablespoons mint.