No bowl is more likely to be scraped clean than one holding guacamole. The more, the better. As non-negotiable at a tailgating party as it is next to a plate of sizzling fajitas, the most sought-after dip depends on creamy, perfectly ripe (firm, with just a bit of give) avocados. As it turns out, after it’s been pitted and sliced with chef-level dexterity, the trusty avocado has more tricks to it than good old guac, and you can use it to make everything from soup to sweets.
Next time your nearest avocado reaches that fleeting range of ripeness, do something other than mash it with a fork. Instead, puree it for a silky Chilled Avocado Soup (bottom left) that’s taken with a spoon instead of a chip.