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Sopa Fría de Aguacate (Chilled Avocado Soup)

Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. From: Saveur SERVES 6–8

4 serrano chiles, stemmed, seeded, and finely chopped
2 large ripe avocados, pitted, peeled, and roughly chopped
1 medium white onion, finely chopped
6 cups chicken stock
1 cup heavy cream
1/3 cup fresh lime juice
Kosher salt and freshly ground black pepper, to taste
2 plum tomatoes, cored, seeded, and finely chopped

Combine half the serrano chiles, the avocados, and half the onion in a food processor, and process until a smooth paste forms. Add stock, cream, and lime juice, and purée until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours.

To serve, divide soup among serving bowls and top with a spoonful each of remaining chiles and onion, along with the tomatoes.