July 27, 2011

Summer Avocado Soups

Once summer finally arrived here in Ontario this year, I began experimenting with a variety of chilled soups for dinner. When you're already sweating in the heat, the thought of eating a hot soup isn't exactly very appealing...but cold soups on the other hand are the perfect light summer meal! Not only are they so refreshing, but they usually involve no cooking at all - just chop up the ingredients and put them in the blender...then let it chill in the fridge and just relax until you are ready to eat!

One of my favourite ingredients for a chilled soup is avocado. It adds a creaminess and richness to the soup without being too heavy. It also pairs well with a lot of other flavours and different herbs.

Here are two variations on chilled avocado soup that I made and absolutely loved (yes, I was guilty of licking the blender, the bowl, and any utensil that had leftover bits of soup on it!)

The first recipe is one I saw in a little pamphlet/magazine produced by Astro Yogurt. It tasted so fresh and I loved the dill. Here is the full recipe, which would make 4 servings (I cut the recipe in half for myself and the leftovers saved well in the fridge for the next day)

Cucumber-Dill Avocado Soup

1 cup plain low-fat yogurt
1 English cucumber, peeled, seeded and diced
1 avocado, peeled and diced
1/2 cup water (I prefer a thicker soup, so start with this amount and add up to 1/2 cup more more if needed)
2 tbsp chopped fresh dill
1 tsp lemon juice
1/2 tsp salt
1/4 tsp dry mustard
pinch cayenne

Add all ingredients to blender and puree. Refrigerate for 1 hour or more. Garnish with fresh herbs (chives, green onion or more dill) and serve.

Another recipe that I made combined raw sweet corn with avocado. The result was an amazing creamy soup with delightful bites of corn kernels added for a bit of texture.

Raw Corn Avocado Chowder
Original Recipe from Natural Noshing

1 large ear of corn
1/2 avocado
1.5 tbsp olive oil
juice from 1/4 lime (about 1 tbsp or less)
1 small jalapeno, seeded and minced (I started with less but the soup didn’t taste spicy so I ended up using the whole thing)
1/2 tsp salt
1/2 cup cold water (again, this is the lesser amount so add more if you want a thinner soup)

Husk the corn and then cut off the kernels with a knife (do this over a large bowl to catch them). Then go back over the cob with the dull side of the knife and try to scrape off as much juice as possible into the bowl.
Reserve a handful of corn kernels, along with some of the minced jalapeno for garnish.
Add the remaining ingredients to blender and puree.
Let chill in the fridge for a bit before serving. Top with garnish and enjoy!

Makes 2 servings

1 comment:

  1. Love the picture of the corn soup! It sounds delicious too!



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