Chilled Avocado Soup

When it’s hot outside, the last thing I want to do is spend hours over a hot stove.  I mean, I do, but I can’t always justify warming up our entire house for the sake of one meal.  In those dog days of summer, I want something light, loaded with fresh produce, and requiring minimal effort.  Enter Chilled Avocado Soup.  With kosher salt and pumpkin seeds on top, there’s nothing like it to take the edge off a hot day!

I have a personal hang up about raw garlic.  I know that it’s incredibly healthful to eat it, but I feel like it’s the gift that keeps giving.  Not only does my mouth taste like garlic for hours (something I do not enjoy when the meal is over), I also don’t like how it tastes.  It’s so metallic.  It’s so in your face.  It takes over the dish.  And that’s fine, if I was making a garlic spread, but for anything else, it’s just too much for me.  So, even when I make something that’s served cold, I sauté my garlic, or I use roasted garlic.  It takes the edge off, and allows it to compliment the other ingredients without taking over the dish.

Chilled Avocado Soup

2 garlic cloves

1 jalapeno, chopped (remove seeds, if you are sensitive to heat)

2 Tbsp olive oil

1 English cucumber

2 celery stalks

1 green pepper

6 tomatillos

½ cup fresh cilantro

2 Tbsp lime juice

1 large or 2 small avocados

½ tsp ground cumin

Salt, to taste

Pumpkin seeds, to top

1.  Add olive oil, garlic and jalapeño to skillet.  Sauté over low until garlic is toasted on the outside (about 3-5 minutes).  Add contents of the skillet to a blender.  

2. Add everything else listed in the recipe to the blender, and blend until smooth.  Taste, and adjust (more lime?  more salt?  etc).  Serve cold with pumpkin seeds on top.

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