As the temp passed 90 (F) here in SF, all thoughts regarding food turn to ideas of those things that are cool and refreshing. The first thought that comes to mind is a Pina Colada...but that is not quite a food. Although one could argue that it is!
Here is a more practical and less intoxicating idea:
Dilly Avocado Soup
Put the avocado chunks, yogurt, stock, scallions, cut dill or dillweed, mustard and salt in a blender or food processor and puree the mixture until it is completely smooth. Transfer the soup to a non-reactive container (include the avocado pit if you like) and tightly cover the container. Chill the soup in the fridge for at least one hour.
Makes about 6 servings. Garnish each serving with a small sprig of dill.
(Leaving the avocado pit in the soup while it is chilling will keep the avocado from darkening. Remove pit before serving)
Here is a more practical and less intoxicating idea:
Dilly Avocado Soup
- 1 avocado, halved, peeled and cut into chunks (about one cup firmly packed). The pit preserved.
- 2 cups plain low-fat yogurt
- 1 1/2 cups unsalted chicken stock
- 2 scallions, trimmed and cut into 1/4-inch lengths (about 1/4 cup)
- 1 tablespoon finely cut fresh dill, or 1/2 teaspoon dried dillweed
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- dill sprigs for garnish (optional)
Put the avocado chunks, yogurt, stock, scallions, cut dill or dillweed, mustard and salt in a blender or food processor and puree the mixture until it is completely smooth. Transfer the soup to a non-reactive container (include the avocado pit if you like) and tightly cover the container. Chill the soup in the fridge for at least one hour.
Makes about 6 servings. Garnish each serving with a small sprig of dill.
(Leaving the avocado pit in the soup while it is chilling will keep the avocado from darkening. Remove pit before serving)
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