It’s been very warm around our area recently, and the weather has started changing my menu a lot. We love soups and stews in the winter, but not quite so much in the hot summer months. But what if the soup was chilled? Last year I tried (and really enjoyed), this White Gazpacho with Peppers and Cucumbers.This year I decided to try a chilled avocado soup and also loved it! I kept everything clean and simple so that the creamy flavor of the avocado shone. Brightened with lemon juice, and flavored with cumin and cilantro, this is an extremely easy soup to throw together. I used homemade chicken stock so that I got all of those important minerals (like calcium) and good for you gelatin, without having to overheat myself, though you could also use water. I found that I liked it a lot more with added cubed cucumbers, cilantro, and sunflower seeds. But you can serve it however you like.
I also didn’t add green onions or grated onions and garlic (which you certainly could), just because I wanted a very mild soup. If you want to spice it up a bit more, add just a little grated onion (remember it’s raw!) and garlic, and maybe some cayenne powder too. While I really liked this soup, my husband and daughter (who is 3), were a little less enthusiastic. Chilled soup just isn’t their thing. It just meant more leftovers for me to enjoy. 🙂 What about you? Have you tried chilled soups before? What’s been your reaction? Do you like them or not?
I let my soup chill all afternoon so that the flavors had time to meld.
- 3 small avocados
1 small cucumber, seeded and peeled
Small handful of cilantro
1/4 teaspoon cumin
Juice of one lemon
2 cups of homemade chicken stock (unsalted)
1 teaspoon salt
Puree all of the ingredients in a blender and chill. Before serving, thin out with ice water if needed or desired, and salt and pepper to taste. You can also adjust with more lemon juice or cumin as desired. Serve with toasted sunflower seeds (our favorite), cubed cucumbers, tomatoes, avocados, chopped cilantro, or whatever catches your fancy.