• chef janet

Cool Avocado Soup

Updated: Jun 30

When the weather is really hot, no one wants to turn on the oven or the stove. I usually begin eating a lot of salads. As much as I love salads, sometimes I need to mix it up. The food processor or blender is a great way to “cook ” without heat. So here is a creamy soup bursting with flavor and color that will cool you down without heating up the kitchen.

1 1/2 c low sodium vegetable broth (I recommend Imagine No Chicken Broth) 2 medium-sized avocados 2 Persian cucumbers 2 fistfuls of cilantro 2 Tbsp chopped green onion 1/4 c lime juice, about 2 limes 1 large or 2 small cloves of garlic 3/4 tsp salt a dash of cayenne

Garnish options:

finely diced tomato, bell peppers finely diced jicama finely chopped green onion

chopped cilantro

tortilla chips or strips

pumpkin seeds (pepitas are a staple in Latin America)

Juice the limes, remove the flesh from the avocados, peel and roughly chop the cucumbers and chop the green onions.

Remove the thicker stems from the cilantro and lightly chop.

Place all the ingredients in the blender and run on high for 1-2 minutes or until smooth,

If it's too thick, add a couple of tablespoons of broth and blend briefly. Taste for salt level and add more if needed.

Garnish and serve cold..


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