We have been enjoying lots of cool salads and cold summer soups lately, with whatever fresh vegetables and herbs are available. This Avocado Soup is an old favorite. All you really need are avocados, broth, and a bit of cream. No cooking is involved. Just a blender.
I am proud to say that Bob purchased our blender, an Osterizer, in about 1976, for $5. at a garage sale. Unbelievably, it still works fine. Do they even make things like that anymore? The Blender Cookbook (source of recipe) either came with it or was purchased at the same time, which gives you an idea of just how long I've been making this soup. You can vary the type of broth, just keep to mild tasting ones so that the avocado won't be overpowered. Also, various herbs will work - parsley is fine, dill or cilantro, but these Chinese or garlic chives are lovely, especially with their little white flowers.
They seem to re-seed themselves, and are popping up in different spots in my garden. Always welcome. The buds give a nice zap of intense flavor to omelets as well.
This little avocado scooper thingy is quite handy. Just take the seed out and scoop the flesh into your blender container.
Avocado SoupFrom The Blender Cookbook by Ann Seranne and Eileen Gaden
1 large or 2 small avocados, seeded
1 1/2 cups chicken or vegetable broth
1 clove garlic
1/8 teaspoon red pepper flakes or Tabasco
Cover and blend on high for 15 seconds or so. Remove cover and add:
1 1/2 cups cracked ice
1/2 cup cream or milk
2 tablespoons fresh chopped herbs for garnish - chives, dill, cilantro or parsley
Cover and blend for 10 seconds or longer. If too thick, thin with more broth or cream, and serve with chopped chives, dill or parsley. Very yummy and refreshing, I'm sending it over to Week-end Herb Blogging, hosted this week by Susan of The Well-seasoned Cook.