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
- 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.