Make life easy on yourself. A chilled soup using some of the garden bounty is perfect on a hot day.
On my recent trip to Spain it was common to see gazpacho to go along with an afternoon drink, or as a start to a late night dinner. There was something about having a pitcher of cold soup around that just tickled me. So easy to just take a shot or two, or full on into a bowl with all the trimmings. Not to mention that it’s so hydrating too.
Tomato based gazpacho is a classic, and I have a wonderful recipe which I will share with you next week that is fast and super tasty. Though cold soups are not relegated to vichyssoise or our tomatoey friend. Peas, melons, cucumbers, zucchini, asparagus, and of course, avocados make great chilled soups.
I’m a super fan of this soup since it’s creaminess is so deeply satisfying, and not nearly as acidic as gazpacho. It’s another dump and whizz deal, so no complaints that you don’t know how to cook. A batch will also last about 4 days in the fridge making it the perfect thing to come home to after the beach.
Ingredients
- 2 cups peeled and deseeded cucumber
- 1 large ripe avocado
- 1 lime zested and juiced
- 2 tablespoons white vinegar
- 1/4 teaspoon garlic
- 2 cups unsweetened coconut milk
- 2 cups spinach leaves
- salt and pepper to taste
Instructions
Place everything except the spinach into a blender. Whizz until smooth. Then add the spinach and blend until smooth, but still a little choppy looking.
Feel free to toast some coconut to garnish for a little crunch.
Also feel free to add more coconut milk or water if the consistency is not to your liking.