avocado soup

what has four ingredients, takes 5 minutes to make and tastes delicious on a warm summer evening?

chilled avocado soup!

although seattle gets a bad rap for being rainy and cold all the time, it’s really been a beautiful summer up here so far – so nice that we were prompted to make a chilled soup so we wouldn’t have to turn on the oven last week (of course, as i’m writing this it’s a pretty grey and dreary morning outside….but hopefully it will clear up!).

this soup is absolutely delicious – it’s creamy, it’s crazy quick to make, and it tastes great with toast, crackers, or homemade naan (i’ll post this recipe next, i promise!). i hope you’re all enjoying your summer, and that it’s warm enough where you are to make this tasty cool dinner.

one year ago: green bean salad
two years ago: white gazpacho
three years ago: lemon tart

chilled avocado soup

yields 2-3 servings
borrowed from (never home) maker

  • 1 large haas avocado
  • 1½c vegetable broth
  • 1c light coconut milk
  • 1t curry powder
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  1. pit and peel the avocado, roughly dice it, and place it into a blender
  2. add the veggie broth and blend well
  3. add the coconut milk and curry powder and blend until nice and smooth
  4. serve with something to dunk in (toast, crackers, naan), and enjoy!

7 thoughts on “avocado soup”

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