The first time I had cold soup I was about fifteen. Gazpacho. I had never heard of it and thought the idea was really weird. Soup was something you ate on cold, snowy or rainy days. Something you ate when you were sick or after having your wisdom teeth out and couldn't eat anything solid. Not something you ate cold and for no particular reason.
The first gazpacho I had was of the traditional tomato based style with raw veggies. I was in Vancouver and going to a Metallica concert (yes it's true, I have to admit it) with the older sister of my best friend. I'm not sure why, but for some reason my best friend couldn't go. The soup was very garlicky, not something a teenager wants when she plans to be squashed into a moshing crowd. We came out of the concert deaf, exhilarated and hungry enough for another bowl of cold soup.
Fortunately long gone are my Metallica days and fear of strange food. This avocado soup is of the non-traditional gazpacho kind but very yummy. I can't remember where the original recipe came from but I loved it from the start. It is creamy, yet light and refreshing. Perfect for a hot summer day.
3 small avocados
2 tomatoes
1 long english cucumber
Juice from 1-2 limes (I like it limey so I used two)
2 sprigs of mint
2 cups of water
salt to taste
optional ingredients might include garlic and a chili pepper to spice it up.
Put it all in a blender, blend on high. Chill.
When serving this soup last night my husband comments, "It's one of my favorite soups." However, Summer scrunched up her nose.
Looks good Klara, I think I will try this! Hope to see you at the end of the month, I will have Kennedy.
ReplyDeletePatricia