Cold Avocado Soup & a BLT (A dinner that screams “It’s still Summer!“)


You know how sometimes you find a recipe—via internet, newspaper, or trusty old cookbook—and you can immediately taste it? Like, you’re so confident that when you mix all those things together and put them into a bowl or plate, it’s going to taste just like heaven? (In this case, creamy, green Heaven!?) That’s how I felt when I read about this recipe for Cold Avocado Soup on Joy the Baker’s blog. Go ahead, click on it. Be cheered by her lovely photos. Drool a bit. Bookmark her, because you’ll want to read more from her soon. But, please, come back!

I made that sexy green velvet avocado soup for dinner. And served it with a classic BLT, made yummier with a spread of my Garlic Mayonnaise. Find the mayonnaise recipe here, at the end of this post.

I was all the more excited to make this meal because it included sweet Silver Queen corn, fresh tomatoes, and a jalapeno all from the garden in our back yard! Summer ain’t over yet!


Cold Avocado Soup with Sweet Corn and Bacon Hash

For the soup:
2 ripe avocados
14 oz. vegetable broth
juice from half a lime
2 tablespoons sour cream (or crème fraiche)
1 teaspoon salt
a few ‘cracks’ of black pepper
1 ¼ cups cold water (or less if you want a very thick soup)

Put the avocado flesh, broth, lime juice, sour cream, salt, and pepper in a blender. Blend until smooth. While the blender is running, pour the water in through the hole in the top of the lid. The soup will be smooth and creamy (and a gorgeous green color!). If you want a thinner soup, add more water. Put the soup in the fridge until ready to serve, and then make the Sweet Corn and Bacon Hash (below) to go on top.

Sweet Corn and Bacon Hash

1 tablespoon bacon grease (or olive oil if you’re frightened)
1 medium onion, diced
2 ears fresh sweet corn
half a jalapeno, diced
4 slices cooked bacon, chopped

Heat the grease or oil in a skillet. Add onion and cook until translucent, 5-10 minutes. Cut the corn kernels off the cob (be sure to get the corn milk too, running the knife down the cob!). Add the corn and the jalapeno to the onions. Sauté another 5 minutes or until everything begins turning golden. Add the bacon. When it’s all warm and yummy, it’s done (the starches in the corn will make it a bit sticky). Serve a couple of spoonfuls on top of that beautiful, velvety soup!!!

Mmmmmmm!

And for the perfect compliment to that bright soup, make a

B


L


T


…and put this Garlic Mayonnaise on it. You don’t have to of course, but you’ll be lovin’ yourself if you do. You might even love me. It’s that tasty!

So, get yourself some fresh vegetables. Make this meal. Eat it outside. Pretend for a moment that summer isn’t ending.

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Fresh Tomato Bloody Mary

Conjuring up cocktail recipes is not always so intuitive to me. But a Bloody Mary, well that’s more like making a nice cocktail sauce, isn’t it? Or even salsa? Or pasta sauce?…These things I can whip up in minutes. Now add a fresh Bloody Mary to that list!

What a great way to use fresh tomatoes, 1) if they’re overflowing your kitchen counter, 2) if you want to fancy up your brunch, or 3) if you want a healthful snack-drink, tipsy in the sunshine. (All of these things fit my morning)

Go!

Fresh Tomato Bloody Mary

Bloody Mary Mix*:
4 cups ripe tomatoes, roughly chopped (about 4 medium tomatoes)
1 teaspoon tomato paste
½ to 1 teaspoon onion powder (optional)
½ to 1 teaspoon garlic powder (optional)
½ teaspoon celery seed
½ teaspoon lemon juice
½ tsp Worcestershire sauce
1 tsp hot sauce (your favorite)
¼ tsp horseradish
2 tsp coarsely ground black pepper
1 tsp salt

Put all that jazz in a blender and liquefy. Taste as you go to adjust the spices to your liking. These proportions make the drink pleasantly spicy on the back of the throat, but not overly so. I chilled the mix for about an hour before preparing the cocktails. But, don’t let it sit too long, because the flavor of the spices tends to get too strong. These should be made and drunk fresh!

To make the cocktail, put 1 ½ oz. vodka and 4 ice cubes in a cocktail shaker. Pour in a bit less than 1 cup of the Bloody Mary mix. Shake shake shake. Pour into an 8 oz. glass. Garnish with delightful savory things!

*This makes enough for about 3 8oz. cocktails.

Dad doesn't like olives...