Here’s a photo of a dinner where I created a chilled avocado soup recipe:
The salad is easy to make with red leaf lettuce.
In the summer, I run to butter lettuce and red leaf lettuce because they’re tasty. Just add colorful tomatoes, onions, and radishes. Even olives and chickpeas can be used.
The shrimp I cooked are from a shrimp scampi recipe I found in a Food Network magazine years ago.
Chilled Avocado Soup
1 large avocado
1/2 cup plain yoogurt
1 1/2 cups milk or cold vegetable stock
salt and pepper to taste
- Peel avocado. Cut into large chunks.
- Place the avocado in a blender and add the yogurt. Blend until creamy.
- Turn off the machine. Scrape down the sides.
- Add the milk. Blend for 15 seconds.
You can season the soup with salt and pepper. It can be garnished with some tomato salsa, chopped fresh herbs, or chopped green onion.
This isn’t one of my favorite recipes yet I repeat it here because readers might like it better than I do. The recipe is quick to make. The soup is a cool version of soup to have in the summer.
The recipe was found in The Jumbo Vegetarian Cookbook which is a collection of recipes for teens.