1 avocado, peeled and seed removed
1 cup unsweetened apple juice (not cider)
¼ cup minced onion
1 tablespoon extra virgin olive oil
1 cup water
½ -1 teaspoon salt to taste
1 tablespoons rice wine vinegar
1 teaspoon chili oil
1 teaspoon extra virgin olive oil
In a blender, add the avocado, apple juice, 2 tablespoons of the minced onion, and olive oil. Blend until smooth, slowly adding 1 cup of water until the mixture is smooth and very thick but still soup-like (might not need a full cup). Add salt to taste. Let chill for at least 2 hours (can also be made a day in advance). While chilling, add the rice wine vinegar to the remaining 2 tablespoons of minced onion and let marinate while the soup is chilling.
To serve: Divide the soup into bowls. Divide the marinated onion between the soup bowls and place in the center on top. Mix the chili oil with the teaspoon of extra virgin olive oil and drizzle a little on top of the soup. Serve chilled.