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Avocado Soup
July 01, 2005

In the middle of an oppressively hot, humid Chicago summer, my wife and I chilled this soup in the fridge for five hours before serving under the shade of our oak tree in the backyard, and luxuriated in the taste, the texture and the coolness. A perfect Sunday afternoon lunch. Note: You cannot chill this soup too much. Be sure to add the tomato for garnish and color contrast. And a glass of very chilled pinot grigio wine. A No. 10 all around.

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