This past Thursday, thanks to four-and-a-half years of orthodontia during my younger years, I was lucky enough to have a little periodontal work done (after putting it off for over a decade) -- the result being that for a few days soft foods were on the menu and crunchy stuff was out. Given that it was about a million degrees outside (slight exaggeration), I also had no desire to turn the oven on when it came time to make dinner. Luckily, a recipe for a chilled soup had caught my eye a few weeks ago, so I decided that now was the right time to give it a whirl. Making the soup is easy as all you do is toss the ingredients in the blender, hit puree, then chill the resulting mixture until nice and cool. Super-simple for a hot summer's day, regardless of whether you've just had your gums worked on!
Chilled Coconut-Avocado Soup (printer-friendly version)
makes two servings
1 avocado, pit removed and peeled (I just used a spoon to scoop out the good stuff)
1 1/4 cups organic low-sodium vegetable stock
1 cup organic light coconut milk
1/4 cup nonfat plain Greek yogurt
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1. Add all of the ingredients to a blender
2. Hit puree!
3. Blend until smooth.
4. Pour into two bowls and chill in the refrigerator for at least 30 minutes.
Wholly Yummo Batman! This sounds to awesome! It is printed and on the fridge! Thank you for sharing!
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