Monday, January 11, 2010

Chilled Avocado Soup

This is perfect for a hot summer evening. Cold and creamy with a hint of mint. This can be made ahead, in fact, it needs to chill for an hour or so. It's fast and delicious. I adapted the recipe from one found 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 (Greek yogurt or Balkan)
2 - 4 large fresh lemon balm leaves (or mint leaves)
4 teaspoons fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
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 lemon balm or mint.

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