I got this from The World In Your Kitchen
, by Troth Wells. I changed the recipe slightly to make it vegan, but it turned out delicious- two people manged to eat the whole batch with bread for dinner. ;)
Sounds a bit odd but we liked it a lot. As this is not a hot soup it's good for summer.
Serves 4-6 (or two very hungry people), honestly, it would serve 4 as a side dish, but we pretty much had it be our main item
stalks of 2 scallions/spring onions, finely chopped
1 tablespoon lime or lemon juice
2 1/2 cups milk (I used 2 cups of almond milk since it's "thinner" than milk and it turned out great)
salt and pepper
1. Begin by slicing the avocados in half lengthwise and scooping the pulp into a bowl. Mash to puree with a fork.
2. Now put in most of the chopped scallions/spring onions (hold some back for the garnish) and the lime or lemon juice and mix well.
3. The milk can be poured in now, a little at a time. Combine it with the other ingredients as you do so to make smooth liquid, or put the mixture in a blender. (I just stirred it up by hand and it was fine/easy) Season and top with a little chopped scallion/spring onion.