The weather is warming up and summer is upon us. What better treat to try for an easy dinner on a hot, summer evening than chilled avocado soup? The soup is not boring at all, it has a pleasant spiciness that isn’t overwhelming. It can also be made ahead of time and kept in the fridge for several days (for a lunch item, perhaps?).
This recipe is something I adapted from an avocado soup recipe in Melissa’s Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables. That recipe looked pretty good, but mine is both gluten-free and casein-free which makes it even better if you have food allergies!
Gluten-Free, Casein-Free Avocado Soup (My Rating = 100 Thumbs Up!)
2 ripe avocados
1/4 cup chopped green onions, including 1/2 of dark green stalks
2 Tbsp fresh orange juice
1 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp ground cumin
1 cup canned coconut milk
3 cups vegetable broth
1. Put all ingredients in food processor fitted with a metal blade or a blender. Cover and process until smooth.
2. Chill for at least 1 hour, prior to serving.
3. Serve in small cups or bowls. Garnish with crumbled bacon or more sliced green onions, if desired.
Serves: 6 (1 cup servings) or 12 (1/2 cup servings).