Summer is Just Around The Corner and The Temps Are Rising

June 8, 2012

Summer is here, the temps are rising, and in Arizona it’s hot hot hot and dry dry  dry!!  The last thing you want to think about is heating up the kitchen cooking dinner.  Plus, with the sun and warm weather, weekends take on lots of activities and by the time everyone settles in at home to eat, appetites may not be as big as during the cold winter days.

My solution---a delicious bowl of cold soup with some fabulous chewy artisanal bread slices slathered with butter.  The cold soups that come to mind are Vichyssoise or Gazpacho, both delicious, but I think a bit over done.  So when I came across this recipe it sounded light, fresh, and easy…a home run in my summertime home!

Chilled Cucumber Avocado Soup takes no cooking. It is a delicious “raw food” soup that is easy, refreshing and quite delicious.  The cool tang of the cucumbers and lime juice is made rich and given a certain bulk by adding the avocado, making it satisfying yet light.  Spice it up with some Tajin spice (found in Hispanic markets, or substitute a bit of cayenne) and a bit of cilantro…DELICIOUS!!

CHILLED CUCUMBER AVOCADO SOUP

4 Servings

3 large to medium cucumbers roughly chopped

(I prefer English or “hot house” cucumbers, but if you get regular cucumbers from your supermarket be sure to peel them to rid them of the bitterness from the waxed outside)

2 large avocados, peeled and cut into chunks

¼ c. fresh squeezed lime juice (about 3 large limes)

1 c. water

1-2 teaspoons salt (use one then after blending taste and add more as needed)

1 teaspoon black pepper

¼ c. chopped fresh cilantro

½ teaspoon Tajin or cayenne…or to taste

Place all ingredients in the blender and process until smooth.  Taste and adjust salt, pepper, and cayenne to your taste. 

Transfer to a large bowl and chill in the refrigerator for at least 1 hour before serving. 

Ladle into chilled bowls for individual servings and garnish with fresh chopped tomatoes and cilantro.