While I was working the other day…I took a little pinterest break. Somehow, I invariably end up in the ‘food aisle.’ That’s where I found this recipe.
So, yesterday, I walked outside, picked some flowers, herbs and a radish from my garden, took the additional few ingredients out of my fridge and pantry & in 15 minutes – well, 25 minutes if you count the time I took to photograph it.
Open windows listening to Melody Gardot, enjoying cool summer soups on a beautiful Sunday afternoon.
It really is the simple things in life…
Cold Avocado Soup
Original recipe from the lovelies over at Green Kitchen Stories,
but, of course, I made a few small changes;)
2 avocados, peeled and pitted
1 med sized cucumber, peeled, seeded, and cut into smaller pieces
2 cups cold water
1/2 cup coconut milk
3 tbsp lemon juice
4 drops tabasco (feel free to add more or less)
a handful of cilantro
a splash of sherry vinegar
2 ice cubes
1 tsp salt
Top with:
a splash of olive oil
1 radish, sliced as thin as possible – I used my mandolin
a small handful of baby basil leaves
3 stems bronze fennel fronds
1/4 cup toasted raw pepitas
flower pepper
Toss the pepitas with olive oil and a pinch of salt and broil in the oven till just turning brown. Shake a time or two and keep an eye on them, it won’t take long.
Add all the ingredients in a blender. Mix it until completely smooth. Adjust the seasonings to taste. Serve immediately in glasses or bowls or keep it chilled in the fridge until serving.
Top with a splash of olive oil, toasted pepita seeds, sliced radishes, herbs and pepper.
Serves 4 as a starter or 2 as a lunch/dinner
