Chilled Avocado Soup

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Summer is upon us and we are on the quest of eating lighter meals since it is so hot out.  Don’t get us wrong, we are LOVING this.  After living in the Bay Area for 10+ years, it is nice to finally be in a location, where the days and nights are HOT.  Chilled soups are quickly becoming a favorite as is this recipe for a Chilled Avocado Soup.  You are going to love it.

 

I have been spending a little extra time over at Pinterest looking for new inspiration in the way of chilled soups.  There are so many creative culinary geniuses out there.  Here is only a sampling of some that I am dying to make variations of this summer:

• Radish Gazpacho
• Honeydew Soup
• Chilled Fennel with Grapefruit
• Chilled Tomato Gazpacho

While I patiently wait for the bounty of summer produce to arrive in our markets, I took advantage of some gorgeous avocados and developed this delicious (and zesty) avocado soup.  It is light and refreshing.  Dairy-free, and low cholesterol.  You can make it vegetarian or with chicken stock.  The perfect way to say hello to summer.

Do you have a favorite chilled summer soup, you’d love to share with us?  We are looking for new inspiration to add to the above list.

 

Chilled Avocado Soup

*makes 4 servings

Ingredients:

2 1/2 avocados, cut into pieces

1/2 cup fresh cilantro, chopped

1 small garlic clove

5 tablespoons fresh lime juice

zest from 1 lime

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

3 cups chicken or vegetable stock

Garnish

1 ear of white corn, kernels removed

1 small red baby onion, diced

1/2 of an avocado, diced

1 lime juice

sprinkle of salt

paprika 

How To:

In a food processor add the avocados, cilantro, garlic, zest, and fresh lime juice.  Process until smooth;  about 3 minutes. 

With the food processor running, slowly add the stock.  Continue mixing until creamy, about 3 minutes. 

Season with salt and pepper. to taste.  Pour into a large glass bowl, cover with plastic wrap and let chill in the refrigerator for at least 1 hour.  

In a small bowl, combine all of the garnish ingredients, except the paprika.  Stir.  Set aside until it is time to serve the soup.

Ladle the soup into a bowl and float about a tablespoon of the garnish on the top of the soup.  Sprinkle a little paprika over the top.

Serve. 

Eat.  

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