Cold Avocado Soup

Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and diced onion, and sauté for 4–5 minutes until softened and translucent.

Stir in the cumin and coriander, cooking for an additional 1 minute to bloom the spices and deepen their flavor.

Pour in the chicken stock and bring the mixture to a gentle simmer over medium heat. Cook for 10 minutes to allow the flavors to meld together.

Remove the stock mixture from heat and allow it to cool to room temperature before proceeding.

Halve and pit the ripe avocados, then scoop the flesh into a blender. Pour the cooled stock mixture over the avocado flesh.

Blend on high speed until the soup is completely smooth and velvety, scraping down the sides of the blender as needed.

Season the blended soup generously with salt and pepper to taste, then blend briefly once more to incorporate the seasoning.

Transfer the soup to a covered container and refrigerate for at least 2 hours until thoroughly chilled before serving.