What to make for dinner on a hot summer day? Soup of course!
That’s right, I said soup. Chilled soup to be exact. You’re probably thinking gazpacho. While gazpacho can be really delicious, I like to go in another direction. How about a chilled watermelon or avocado soup? Pair either with a 
fabulous salad made with some great fare from your local farmer’s market and you have a great summer dinner that doesn’t require your stove top, oven or grill.
My avocado soup is super simple and fast. The best thing about it is you can garnish it with so many different things that it can always be different. Some of my top garnishes are crispy bacon bits, a dollop of sour cream, diced onions, English cucumber and avocado slices. The key to a good summer soup is that it must be COLD, so make sure to chill in your fridge at least one hour before you serve it. I also like to chill the bowls that I’m going to be serving the soup in.
Avocado Soup
- 1 large ripe avocado
- 2 cups chicken stock
- 3 tablespoons fresh lime juice
- 1 teaspoon chopped fresh cilantro
- 2 teaspoons sherry
- Salt and pepper
For the Toppings:
- 1/4 cup cooked corn kernels
- 2 tablespoons cooked black beans
- 1/4 cup sour cream
- 1 tablespoon finely diced red bell pepper
- 1/2 teaspoon chopped garlic
- 1 teaspoon olive oil
- 1 lime, juiced
- Fresh cilantro, chopped
- crisp bacon
- avocado chunks
Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour.
In a bowl, combine any combination of the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper. Serve the soup in chilled bowls topped with the salsa and fresh cilantro.