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Cooking with Friends |
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With the dog days of summer nipping at our ankles, thoughts of braving a hot kitchen and boredom with the grill have us thinking about cool, no cook, no fuss main courses. Try this chilled avocado soup next time you are thinking cool and green. It’s good enough to serve to company.
Chilled Avocado Soup
Serves 4 as an entrée
- 1/2 Cup plain, fat free yogurt
- Juice of a medium sized lemon (zest before juicing, see note below*)
- Juice of one medium sized lime (zest before juicing, see note below*)
- 1 tablespoon of chipotle raspberry sauce
- 1 small hot chili (preferably jalapeño) minced (use your heat tolerance as a guideline for the amount)
- Sea salt and black pepper to taste
Put all of the above into a blender and puree until smooth. Turn into a lidded container and chill up to 24 hours and at least 8 hours.
When ready to serve top with a *gremolata made from *lemon and *lime zest, fresh chopped coriander and diced red onion. Plan on about 2 tablespoons of the gremolata mix per serving.
*Zest: thin strips of the green and yellow peel from the citrus. You can buy a special zesting tool or use a vegetable peeler and then cut the strips of zest into very narrow ribbons.
*Gremolata: a lightly tossed mixture of citrus zest and diced herbs and vegetables.
Serve with a good, crusty bread and simple green salad. |
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