CHILLED AVOCADO CITRUS SOUP

Serves 4-6

1 onion, chopped
2 teaspoons salt

4 cups (1 quart) freshly squeezed orange juice (I used OJ not from concentrate)
1 cup (8 ounces) freshly squeezed lime juice
2 teaspoons sugar
2 teaspoons salt (additional)
½ teaspoon black pepper
1 teaspoon chopped garlic
2 tablespoons olive oil
2 ½ - 3 avocados, cubed
1 cup button mushrooms, sliced (I added 2 cups since I had a lot of mushrooms)
2 cups plum tomatoes, diced without pulp
chopped cilantro – add to dish (optional)

Cover the chopped onion with salt for 20 – 30 minutes. Rinse the salt completely off the onion, drain and squeeze off excess water.

Mix the salt, black pepper, orange juice, lime juice, garlic and sugar. Stir to mix well. Add olive oil and avocado, mushrooms, tomatoes and onion. Stir gently to mix well. Let chill for 1 hour.

Serve with cilantro.