OK, so yeah, I was beaching it up for a while, and then I went and packed up all my junk, looked at my sad, empty apartment, and said goodbye for good. I cried a little bit this morning, pulling out of my undergrad college town.. Except not really, at all. I was not a fan of that place.
Regardless, you know I hate to disappoint, so I’m going to share one of my favorite recipes
E.V.E.R.
But no, really, it’s quite good. I’ve got a thing for soup in general, and I’m really getting into chilled soups. I’ve been making this for about three years, so it’s super easy. And delicious. Recently, I’d made some for a dinner party that I had to cancel at the last minute and ended up giving a bowl to a friend who came over to hang out later that night. She came over again the next day, asking for more, and I had to lie and say no, because.. because.. I wanted it all to myself! I know, I know. But look, I usually force my food down people’s throats. This stuff? Couldn’t give it up.
I got the recipe straight from here, and I was more than pleasantly surprised. Typically I only try recipes with good reviews, and that one had none at the time. Guess I’m just perfectly awesome at spotting good recipes. Except during the German Potato Salad Incident of 2008.. Shudder.
Chilled Avocado Soup
Ingredients:
2 medium avocados
1 1/2 cups water
1 cup milk
2 tablespoons lemon juice
2 1/2 teaspoons seasoning salt (I just use table salt and salt it to taste)
1 medium tomato, chopped
8 lemon slices
1 dash red pepper sauce
Directions:
Slice the avocados lengthwise into fourths; press through a sieve into a mixer bowl.
Add the water, milk and lemon juice gradually, beating (with a whisk) until the mixture is smooth. Stir in the salt, pepper sauce and tomato.
Chill, covered, in the refrigerator until pretty cold. Spoon into soup bowls and top with the lemon slices.
Serves 8.
