Pass to the Left: Food to Share with Family and Friends
Monday, March 9, 2009
Chilled Avocado Soup
This is perfect for a hot summer evening. Cold and creamy with a hint of mint. I like to serve it in martini glasses (I've never actually had a martini - I tend to stick with wine, but I love the shape of the glasses.)
This can be made ahead, in fact, it needs to chill for an hour or so. It's fast and delicious. I found the recipe in the June 2007 issue of Country Living magazine.
1/2 seedless cucumber, chopped 1 medium avocado, peeled and pitted 1 shallot, chopped ( I used a slice of Vidalia onion) 2 Tablespoons plain yogurt 2 Tablespoons fresh mint (I use a lot less, just a few leaves) 4 teaspoons fresh lime juice 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground cumin (I prefer it without) 1 cup cold water
Throw everything into a blender and process until smooth. Chill for at least 1 hour. Serve garnished with a sprig of mint.