 |  |
Chilled Soups
Enjoy a cool, chilled soup on a hot day.
Avocado Soup Recipe
Ingredients 
3/4 cup buttermilk
1/2 cup plain yogurt
2 ripe medium avocados, halved, pitted and skinned
2 tablespoons fresh lime juice
1 medium jalapeño, stemmed, seeded and chopped
1/2 teaspoon chili powder
1/2 cup canned low-sodium chicken broth
2 tbsp sour cream
1 tsp kosher salt
Directions
Put buttermilk and yogurt into a food processor. Add avocados and purée until smooth. Mix in lime juice, jalapeño and chili powder, then, with machine running, slowly add chicken broth until everything is well blended. Transfer to mixing bowl, add salt and gently stir in sour cream. Refrigerate at least 1 hour before serving.
Gazpacho Recipe
Ingredients
1 English cucumber, peeled, halved and seeded (scrape seeds out with a spoon)
2 red bell peppers, cored, seeded & cut into quarters
4 plum tomatoes, cut in half and seeded
1/2 red onion, cut in half
3 garlic cloves, minced
1 tablespoon jalapeño, stemmed, seeded and minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup good-quality olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh basil
Directions
Put each vegetable separately into a food processor and pulse until it is coarsely chopped but still chunky. Do not over-process. After each vegetable is processed, place them together in a large bowl.
To the bowl of vegetables add the garlic, jalapeno, tomato juice, vinegar, olive oil, salt, pepper and basil. Mix together well and chill before serving. For best flavor, make one day ahead and refrigerate until ready to serve.
