Shaved Fennel in Thin Avocado-”Sprite”-Chipotle Bisque

Serves 4

SOUP:

1 medium avocado, diced (1 cup)

4½ tablespoons olive oil

2 tablespoons lime juice

1 tablespoon white miso paste

2 tablespoons lemon juice

¾ teaspoon minced fresh rosemary or ⅓ teaspoon dried rosemary

¼ teaspoon chipotle powder

½ clove garlic, minced (½ teaspoon)

3¼ cups water

Sea salt and pepper to taste, if desired

TOPPING:

½ small fennel bulb, shaved (¼ pound)

¼ cup diced cherry tomatoes

½ green onion, finely chopped, for garnish (1 tablespoon)

¼ cup diced orange or yellow bell pepper

1. To make Soup: blend all ingredients except salt and pepper in blender until smooth and no large droplets of olive oil remain. Season with salt and pepper, if desired.
2. Divide soup among 4 serving bowls, and top each serving with 2 tablespoons shaved fennel, 1 tablespoon diced tomatoes, ¾ teaspoon green onion, and 1 tablespoon diced bell pepper.