Cream of Avocado Soup

Halve the ripe avocados, remove the pits, and scoop the flesh into a blender or food processor. Discard the skins and pits.

Dissolve the chicken bouillon cubes in the water, stirring until fully incorporated to create a light chicken broth.

Pour the chicken broth and milk into the blender with the avocado flesh. Blend on high speed until the mixture is completely smooth and velvety.

Taste the blended soup and season with salt as needed, then blend briefly once more to incorporate the seasoning.

To serve cold, transfer the soup to a bowl or pitcher, cover with plastic wrap pressed directly onto the surface to prevent browning, and refrigerate until thoroughly chilled.

To serve warm, pour the blended soup into a saucepan over low to medium-low heat, stirring gently and continuously until heated through. Do not allow the soup to boil.

Ladle the soup into serving bowls and garnish as desired with a drizzle of cream, a sprinkle of freshly cracked black pepper, or fresh herbs before serving immediately.