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Last night for dinner I made a Chilled Cucumber Avacado and Tomato Soup
It was perfect since it was about 90 degrees out (even when it was dark.) A cold soup was exactly what i needed. I modified this recipe i found on epicurious and served with a loaf of sliced whole wheat italian bread.
It was so tasty and light, but filled me up all the same. Its also lowfat and and lowcal!
Ingredients:
Cucumber/Avacado Portion:
2 ripe avocados, halved, peeled
3/4 cup buttermilk
1 xl cucumber, peeled and chopped (about 10oz)
2 large green onions (including green tops), chopped
1/2 cup (or more) canned chicken broth
Salt and pepper to taste
Tomato/Pepper Portion:
1 pound ripe tomatoes (chopped up)
1 cup packed roasted red bell peppers (from jar)
1 tablespoon fresh tarragon leaves
A Fistful of Parsely
2 or 3 more green onions
Salt and pepper to taste
To cook, just put the first 4 ingredients in a food processor or really good blender and mix/chop/swirlaround until its smooth and creamy. Then add the chicken broth until its soupey. Save that part, and put it in the fridge then do the same thing for the tomato portion of the soup (minus the chicken broth) and chill. When cold serve both together in a bowl with crackers and bread. Sour cream makes a good garnish, but personally i dont like sour cream.