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North Carolina, United States

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Wednesday, July 14, 2010

Year of Soup Recipe Challenge Week 14 - Cold Veggie and Avocado Soup

It's the "dog days" of summer and that means hot, miserable weather for most of us, and here in North Carolina where I live, it also means the added pleasure of high humidity too. On days like this, the heat just sucks up every bit of energy and motivation I can muster, and the thought of cooking anything or heating up the kitchen makes me want to head for the hills!

This week's soup is perfect for hot, humid summer days because it requires no cooking, and takes just a few minutes to prep. It's very similar to a Gazpacho, but with the added surprise of cool, creamy avocado pieces that take the refreshment factor to the next level. Try it tonight!


1 bottle (32-ounce) spicy cocktail vegetable juice
2 large tomatoes, seeded and coarsely chopped
2 medium avocados, seeded, peeled, and cut into 3/4-inch pieces
1 large celery stalk, thinly sliced
1 medium yellow pepper, cut into 1/2-inch pieces
1 medium cucumber, seeded and cut into 1/2-inch pieces
1/4 cup red wine vinegar
1 teaspoon salt
1 1/2 teaspoons fresh cilantro, chopped, (or 1/2 teaspoon dried cilantro leaves)
1/2 teaspoon chili powder

In large bowl, combine all ingredients. Cover and refrigerate soup at least 30 minutes or until ready to serve.

3 comments:

Bo said...

I'm a big fan of cold soups in the summer. This sounds really delicious.

Tv Food and Drink said...

That's great. I made a hodge-podge avocado soup the other night with tomatoes, anaheim peppers and roasted red peppers, but I didn't leave the avocado in chunks, which I think I will do next time. -Gary

camelia said...

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"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

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