I make a ton of soups at the restaurant I work at (@spoonfednyc). Tons. I think if someone was gonna do a “How Many Soups Do You Make A Year” Contest, I’d win. Big time. (I wouldn’t climb up on stage and get arrested if I wasn’t allowed to compete or anything…) I exhaust myself when I picture all the soups I concoct. Don’t get me wrong, I’m really good at it. However, let’s face it, IT’S HOT OUT. Who wants to eat hot, steamy soup now??? I gave you a soup last time to celebrate the Season O’ Corn, i.e. Summer. But, really, I was saving this one for you. It’s COLD. Brrr. Break out the Cuisinart (or blender). Time for a workout, Handy Kitchen Appliances!
REFRESHMENT IN A BOWL
aka. Zucchini, Cucumber, & Avocado Cold Sopa
- 2 zucchini, large dice
- 2 cucumber, large dice
- 2 jalapeño, diced, no seeds (unless you want it to be spicy)
- 1/2 chopped onion
- 1/4 c each of cilantro, basil, mint, parsley
- 1/4 c of rice wine vinegar (use white wine if you don’t have this)
- juice & zest of 2 limes
- 2 avocado, scooped out with a spoon
- 2 cans of coconut
Put all top 6 ingredients in your Cuisinart or food processor. You will probably need to do 2 batches. Purée. Place in a large mixing bowl. Purée lime juice, zest & avocado separately. Pour into the large mixing bowl mixture. Add coconut milk. Mix thoroughly w/ a whisk. Slowly add water and mix. Season with salt & pepper. Depending on if you want your soup thin or thick…add more or less water. Chill for an hour or more. The longer you chill, the more the flavors will come together. Garnish w/ EVOO, crushed tortilla strips, or chives. (This is yogurt in the pic. It’s amazing vegan, though!)
I have brought cold soups to the beach in a thermos. The hours of sun and sand really wear on your cohorts. This makes them love you even more.
p.s. I had a farmer last week tell me that the Watermelon Gazpacho I made was the “Best Gazpacho He’s Ever Had In His Life”. This guy is not especially vociferous. Or social. He’s a farmer. I feel so special! Follow us at @skimkim!