Magazine article Sunset

Cool Soups for Warm Days: Avocado, Carrot, or Watercress

Magazine article Sunset

Cool Soups for Warm Days: Avocado, Carrot, or Watercress

Article excerpt

Cool soups for warm days: avocado, carrot, or watercress

Smoothly puree cooked vegetables or ripeavocado with buttermilk, yogurt, or sour cream to make a refreshing cool soup for a warm day. Serve as a first course or a light lunch accompanied by crusty bread and cheese.

The tangy avocado buttermilk bisqueneeds no cooking; it blends in seconds. Both the carrot and watercress soups can be served hot or cold.

Avocado Buttermilk Dill Bisque

1 large ripe avocado, pitted andpeeled

3 tablespoons lemon juice

2 tablespoons chopped fresh dill

2 cups buttermilk

2 cups regular-strength chicken broth

Salt and white pepper

1/4 pound small cooked peeled shrimp

Dill sprigs

Cut 4 or 5 thin slices from avocado andcoat with 1 tablespoon of the lemon juice; cover and chill to reserve for garnish. Cut remaining avocado in 1-inch chunks.

In a blender or food processor, smoothlypuree the remaining lemon juice, diced avocado, chopped dill, buttermilk, and broth, half at a time. Add salt and pepper to taste. If made ahead, cover and chill up to 4 hours. Pour into 4 or 5 shallow bowls. Garnish each bowl with an avocado slice, equal portion of shrimp, and dill sprigs. Makes 4 or 5 servings.

Carrot Yogurt Soup

2 tablespoons salad oil

1 large onion, chopped

1 clove garlic, pressed or minced

1 teaspoon curry powder

1 teaspoon all-purpose flour

3 cups regular-strength chicken broth

3 large carrots, peeled and sliced

1 cup unflavored yogurtSalt and cayenne

1/3 cup chopped salted roastedpeanuts

Carrot curls (directions follow),optional

In a 3- to 4-quart pan, combine oil, onion,and garlic. Stir over medium heat until onion is limp. Add curry powder and flour; stir about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced, 15 to 20 minutes. In a blender or food processor, whirl about half of the mixture at a time with 3/4 cup of the yogurt until smoothly pureed. …

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