Panama Avocado Soup

Prepare a clear, well-seasoned chicken or vegetable consommé by simmering your chosen stock until it is fully clarified and lightly salted to taste. Keep the broth warm over low heat while you prepare the avocados.

Select ripe avocados that yield gently to pressure, then halve them lengthwise and remove the pits. Peel the avocados carefully and cut the flesh into smooth, even slices or small cubes.

Lightly season the avocado pieces with a pinch of salt and a small squeeze of fresh lime or lemon juice to preserve their color and brighten the flavor.

Ladle the hot consommé into individual warmed serving bowls, filling each bowl about two-thirds full. Ensure the broth is steaming but not at a rolling boil before serving.

Gently place the prepared avocado slices or cubes into the hot broth, arranging them in the center of each bowl. The heat of the broth will slightly warm the avocado without cooking it through, preserving its creamy texture.

Garnish each bowl with a light sprinkle of freshly chopped cilantro or chives and a thin slice of lime on the rim if desired. Serve the soup immediately so the avocado retains its buttery consistency.