Sunday, November 30, 2008

0 Recipe #38: Avocado Soup

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Here's my own take on avocado soup. It can be served hot or cold, although on a cold day, I know which way I'd rather have it. ;-)

As a cold soup, it's cool & refreshing, especially in warmer weather. As a hot soup, it's smooth & tangy, & does a good job of warming the cockles. Either way, it's extraordinarily creamy-tasting (without having to resort to using any cream or added oils) & is very good for you as well!

As many of you probably already know, the avocado is actually considered to be a fruit & not a vegetable (just like the tomato), & contains 25 nutrients, including vitamin C, folate, vitamin E, fiber & unsaturated fats. They are also naturally sodium-free, contain no trans fats and are low in saturated fat.

Those of you who have zero time to cook will especially love this recipe. Not only is it easy to make (Hello, it's practically idiot-proof! 8-) ), but it takes only a few minutes (i.e., 10-15 minutes tops!) to prepare from start to finish. Basically, you just chop up the ingredients (& at that, there are only 3 things that actually need chopping!) & then toss it all into a blender. No fuss, no muss. Gotta like that!

OK, so here it is. The first recipe posted in -- GASP! Could it be true?! -- almost 7 months! Drum roll, please. Da-da-da-dummmmmmmmmmmmmmmmmmmmm..........



Avocado Soup

Ingredients:
1 chilled (seedless) cucumber (about 16 oz.) (If you can't find seedless, regular cucumbers are just fine to use too!)
1 (6-8 oz.) firm, ripe Haas avocado
2 scallions
1/4 c. fresh mint leaves (or, if fresh not available, use 1 tsp dried)
1/2 c. well-shaken chilled nonfat/lowfat buttermilk
1 c. cold water
1/2 tsp. salt
1/4-1/8 tsp. black pepper
1/2 tsp. cumin
2 Tbsp. dry sherry
2 Tbsp. lime juice
fresh cilantro (for garnish)

Directions: Cut cucumber coarsely into small 1-1.5" pieces. Half avocado lengthwise, then pit. Score avocado flesh into quarters, & then peel. Toss avocado pieces into blender. Roughly cut white part of scallion & toss into blender. Thinly dice dark green parts of scallion into thin rounds & put aside; reserve as garnish. Toss in all remaining ingredients. Blend together all ingredients 1 to 2 minutes. Chill soup, uncovered, 15 minutes. Or, if making hot, heat soup in microwave 1-2 minutes. Garnish soup with green scallion slices and a few sprigs of cilantro. Serve & enjoy!

Yield: 2-4 servings (although I can easily eat the whole darned thing as a meal & then some! 8-) )

Chef's Notes: This recipe tastes best with firm, ripe Haas avocados. Substitute at your own risk. ;-)

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