I find myself turning again and again to The Taste of Summer: Inspired Recipes for Casual Entertaining (affiliate link) during the summer. Some of the recipes, of course, are quite good year-round, but the focus on warm weather foods and summer produce is quite nice. Tonight, I had a few gorgeous ripe Haas avocados around. I love putting some in a turkey sandwich for lunch or adding to my usual summer breakfast of toast and tomatoes by spreading half a very ripe avocado on my toast prior to placing the tomato slices on top. When I saw the recipe for Chilled Avocado Soup it intrigued me. I enjoy gazpacho once or twice, but admit to getting tired of it fairly quickly during the summer. Last year I tried a chilled cucumber soup that did nothing at all for me. But I’m an optimist. Cold soup in the summer sounds too good to pass by.
This one surpassed my expectations–creamy and cool, full of flavor. I did take the trouble to make some fresh salsa to go with it and think that made all the difference. In this case, I added cucumbers to my normal salsa recipe, as suggested in the sidebar here. That and a dollop of sour cream were added to the soup just before serving and it was delicious!
Cold Avocado Soup
- 2 ripe avocados
- 3 cups chicken broth homemade if possible
- 2 Tbs lemon juice
- 2 Tbs chopped chives I used 1 Tbs dried; I’m sure fresh would be much better!
- 1/2 tsp chili powder
- salt to taste
- Blend the avocados in a food processor. Add add all the other ingredients and blend until smooth. Chill a few hours before serving.
- Serve with a spoonful of sour cream and a spoonful of salsa.