Gather and prep the ingredients. Here we used an avocado, cucumber, shallot, cilantro, jalapeno pepper, lime, and tomato:
Here is our pre-prepared bone stock, prepared the previous day and fresh from the refrigerator. It had gelled due to the high collagen content; 20 seconds in the microwave was enough to liquify it.
Except the tomato or mango which we’ll use as a garnish, puree the avocado and other ingredients in a blender.
Stir in the bone stock and blend a bit more. Add salt and pepper to taste.
Chill the mixture in the refrigerator for 30 minutes. Distribute to serving bowls and garnish with diced tomato, mango, or salsa. For an Asian flavor, use basil in place of cilantro and add a drop of fish sauce. Delicious!