The Recipes

Avocado and Cucumber Soup

Want to cool off during these muggy, hot days?  Go for a chilled soup, but stray beyond the usual gazpacho.

Avocado and Cucumber Soup


- 1/2 avocado

- 1 cucumber, peeled and seeds removed

- 1/2 serrano chili pepper, sliced

- 5-6 sprigs of mint

- 1 garlic clove, minced

- 1-1/2 c. vegetable stock 

- salt

- pepper

- two diced cherry tomatoes

- olive oil

Combine the first five ingredients in a blender and slowly add in the stock.  Season with salt and pepper.  If desired, refrigerate overnight or up to two days.  This soup is like lasagna or meatloaf - it gets better the longer all of the flavors hang out together.

Pour the soup into a container.  Garnish with the chopped tomato and a drizzle of oil.