Summer is the time for COLD soups

I would assume most of you have had a gazpacho (a cold tomato based soup).  I love cold soups and can't wait till summer rolls around and I get to try different ones.  Today for the second time I made my cucumber, avocado soup.  It is excellent.  Although it is a cold soup, you do have to saute the onions, garlic and cucumbers till they are soft.  Then it's all added to a blender and whala, Cold Cucumber soup.  I actually like it at room temperature but you can serve it warm or cold.  Another great part of cold soups is like warm soups they can be done ahead of time. 

If you have never tried a cold soup, love avocados and cucumbers then give this recipe a try.  I blend it up, place it in a small pitcher and stick it in the fridge until ready to serve. 

CUCUMBER AVOCADO SOUP

Saute:
Drizzle of EVOO
1 onion, sliced
2 cloves garlic, minced
1 English cucumber, peeled
To blender add:
1 T. lemon juice
1 ½ C. chicken broth
½ t. salt
¼ t. pepper
⅛ t. cayenne pepper
1 avocado
¼ C. cilantro, leaves and stems
Topping:
4 T. Greek yogurt

Drizzle pan with oil. Slice onion in half, peal, cut in slices. Add onion and saute till soft and golden. Add garlic, saute another minute. Peal and slice cucumber. Add to onions, saute 6 minutes or until soft. To blender add all ingredients including onion saute. Blend on low till smooth. Put in a container and cool in refrigerator. Pour into four serving bowls and add a tablespoon (heaping teaspoon) of yogurt to each and stir. Makes 4 servings.

Note: This can be served, warm, room temperature or cool. I prefer it room temperature to cool. Don’t worry about removing the stems from the cilantro, pack it all in a ¼ C. measure and add to blender.