Oh, well, hello summer! Time for chilled soups, salads, and endless produce. Oh, and don't forget weekends at the pool (yes, even in D.C.) and treks to the beach.
If you haven't been inspired to eat lighter until now, this will kick off your summer eating in a splendid fashion.
Chilled Cucumber and Avocado Soup
- 1/2 avocado
- 3/4 cucumber, peeled and roughly chopped
- 1.2 c. coconut milk
- 1 lime, juiced
- 1/2 jalapeno, roughly chopped
- 1 tsp. coriander
- 1 garlic clove, roughly chopped
Combine all ingredients in a blender. Puree until smooth. Add 1/2 c.-1 c. water to achieve your desired consistency. Chill soup thoroughly.
Ladle soup into bowls and garnish with any kind of radish or other crispy vegetable salsa, a yogurt sauce, fresh herbs, or flavored olive oil. I opted for a drizzle of flavored oil and one sliced radish.