Chilled Lemon Basil Avocado Soup

2 ripe avocados, roughly chopped

1 cup coconut milk

1 cup low sodium chicken or vegetable broth

Zest from one lemon

2 tablespoons freshly squeezed lemon juice (one lemon)

1 tablespoon white wine vinegar

1 tablespoon lemon basil, chopped (or use regular basil with extra lemon zest)

2 teaspoons shallots, minced

1½ teaspoons kosher salt

Add all ingredients to a blender and puree until very smooth. Refrigerate for at least 2 hours to let the flavors blend. Taste, and add more salt and/or another squeeze of lemon juice, if necessary. Note that the soup will taste very mild when first blended, but don't add salt at this point. Wait until it's set for the minimum time before making seasoning adjustments.

Serves four

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