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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Green Tuna Salad, Red Potato Chips

The avocado. I am in awe of the perfection of this fruit (yes, it’s a fruit). It’s green, clean flavor and smooth, fatty texture are heavenly to me, its color is gorgeous, it’s my summer ambrosia, if only they could grow in Tennessee! Luckily, Mexico’s not far!

The other day I came upon an ad for tuna, dubbed “the wonderfish” in a Southern Living magazine. Beside the ad was a recipe for a mayonnaise-less tuna salad, using the creamy flesh of avocados as the binder for the tuna instead. In fact, it’s basically just a simple guacamole with tuna folded in. Now, that made me excited, because not only do I have a love affair with avocado, but I have quite recently developed an affinity for tuna. Yes, I was once a picky young eater, and tuna salad was one thing my parents made that sent me to the other room or had me preparing a Hot Pocket or grilled cheese dinner. I thought it smelled terrible, and perhaps all that mayonnaise aided in disgusting me. But now I realize my past misjudgment. Canned tuna, preferably white Albacore tuna, is delicious, healthy, and very versatile! The tuna ad also said “35 Latin lovers dancing the Lambada agree—tuna is good for your heart!” That Tuna Council even has cute advertising.


Saturday I made these Avocado Tuna Salad sandwiches for Mollie and the family before Dad, Mollie, and I set out for Cookeville’s first-ever wine festival. They were a hit! Saturday morning I had bought some red new potatoes at our local farmer’s market, so I made them into oven chips and stirred up some Garlic Mayonnaise to serve with them. Also a hit! This was a perfect lunch and a perfect meal with enough fat to ready our stomachs for an afternoon filled with sunshine and glass after glass of Tennessee wine. The festival, too, was a (blurry) success! (See previous post: Wine on the West Side 2011)

Avocado Tuna Salad

2 (5 oz.) cans of tuna, drained
½ small red onion, chopped fine
2 ripe avocados
3 tsp lime juice
salt (to taste)
fresh ground black pepper (to taste)
1/4 tsp cayenne pepper (or to taste)

tomato slices
alfalfa sprouts

Flake the tuna and mix it in a bowl with the chopped red onion. In another bowl, mash the avocado flesh with the lime juice. Fold the tuna into the mashed avocado and add salt, black pepper, and cayenne pepper to taste. *Makes enough for 5 sandwiches.

Serve on your favorite toasted bread with tomato slices and alfalfa sprouts (optional)!


‘New Red Potato’ Cracked Pepper Oven Chips

5 medium-sized red new potatoes (or whatever potatoes you like)
vegetable oil, to coat
salt
freshly ground black pepper

Cut potatoes into thin round slices and put them in a large bowl. Add enough oil to coat the potatoes. Add salt and freshly ground black pepper to taste. Arrange potatoes in a single layer on a baking sheet (or two) and bake at 350 degrees for 45 minutes to an hour or until done. Serve with Garlic Mayonnaise (recipe below).

Garlic Mayonnaise, a.k.a. The Best Stuff Ever
¾ cup mayonnaise
3 large garlic cloves, minced

Stir the garlic into the mayonnaise and let it sit in the fridge for an hour or so. Simple as that. Strong garlic flavor—a delicious dip for fries and great on burgers and sandwiches!